This Zucchini Spice Cake with Cream Cheese Frosting is everything a cozy dessert should be—soft, moist, and warmly spiced with cinnamon, ginger, nutmeg, and cloves. The zucchini keeps the cake tender while the cream cheese frosting adds a rich, tangy sweetness that balances the spice beautifully. Perfect for gatherings, holidays, or anytime you’re craving a comforting, bakery-worthy treat.
Why You’ll Love This Recipe
- Extra moist from shredded zucchini (no squeezing required)
- Warm spices make it fragrant and flavorful
- Cream cheese frosting is creamy, sweet, and perfectly tangy
- Bakes in a simple 9×13 pan for easy slicing and serving
- Great for potlucks, holidays, or family dessert night
Prep & Cooking Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Ingredients
For the Cake
- 2½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)
- 1½ cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3½ cups (400 g) confectioner’s sugar
Step-by-Step
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, mix shredded zucchini, brown sugar, oil, eggs, and vanilla until well combined.
Stir the dry ingredients into the wet mixture until just combined—do not overmix.
Pour batter into the prepared pan and bake for 28–34 minutes, or until the center springs back when gently pressed or a thermometer reads 210°F.
Allow cake to cool completely before frosting.
For the Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy. Add vanilla, salt, and confectioner’s sugar. Mix on low until incorporated, then whip on high for 2–3 minutes until light and fluffy. For a firmer frosting, add extra confectioner’s sugar.
Spread evenly over the cooled cake. Optionally, sprinkle chopped walnuts or pecans on top.
How to Serve
- Cut into squares and serve with coffee or tea
- Add a sprinkle of cinnamon on top for presentation
- Chill before slicing for clean cuts and a firmer frosting
- Serve at room temperature for a softer, creamier bite
Tips & Variations
- Add raisins or dried cranberries for extra sweetness
- Swap brown sugar with half granulated sugar for a lighter flavor
- Fold in chopped walnuts or pecans to the batter for crunch
- Make ahead—flavors deepen after resting overnight
Final Thoughts
This Zucchini Spice Cake with Cream Cheese Frosting is a perfect blend of warm spices, moist texture, and creamy sweetness. It’s simple enough for everyday baking yet special enough for entertaining. Once you make it, don’t be surprised if it becomes one of your go-to dessert recipes.
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Zucchini Spice Cake with Cream Cheese Frosting
Description
This Zucchini Spice Cake with Cream Cheese Frosting is everything a cozy dessert should be—soft, moist, and warmly spiced with cinnamon, ginger, nutmeg, and cloves. The zucchini keeps the cake tender while the cream cheese frosting adds a rich, tangy sweetness that balances the spice beautifully. Perfect for gatherings, holidays, or anytime you’re craving a comforting, bakery-worthy treat.
Ingredients
For the Cake
2½ cups (300 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)
1½ cups (320 g) light brown sugar
1 cup (198 g) vegetable oil
3 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Frosting
8 ounces (227 g) block-style cream cheese, room temperature
½ cup (113 g) unsalted butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3½ cups (400 g) confectioner’s sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, mix shredded zucchini, brown sugar, oil, eggs, and vanilla until well combined.
- Stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Pour batter into the prepared pan and bake for 28–34 minutes, or until the center springs back when gently pressed or a thermometer reads 210°F.
- Allow cake to cool completely before frosting.
