This moist spiced zucchini cake is packed with warm flavors that make it perfect for any occasion. The addition of cream cheese frosting adds a delightful touch of sweetness!
It’s amazing how zucchini can create such a tasty cake! I always feel a bit healthier eating veggies in dessert. Plus, it’s great to share with friends and family—everyone loves it!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives moisture and texture to the cake. If you’re in a pinch, you can substitute it with grated carrots for a similar result.
Spices: This recipe calls for cinnamon, nutmeg, and cloves. If you’re not a fan of cloves, feel free to leave it out or replace it with more cinnamon or ginger for a different warm spice profile.
Oils: Vegetable oil keeps the cake moist. You can swap it with applesauce for a lighter cake, or use coconut oil for a hint of tropical flavor.
Nuts and Fruits: Walnuts or pecans add crunch, while raisins or shredded coconut bring extra sweetness. You can skip nuts for allergy concerns or use chocolate chips instead for more indulgence.
How Do You Get the Cake Light and Fluffy?
To achieve a light and fluffy texture, don’t overmix the batter! When combining wet and dry ingredients, mix just until you see no more flour. Overmixing can make the cake dense and tough.
- Always use fresh baking powder and baking soda for proper rising.
- Make sure your eggs are at room temperature for better mixing.
- Folding in zucchini gently is key. Incorporate it without overworking the batter.
Moist Spiced Zucchini Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves (optional)
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins or shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roughly 45 to 55 minutes to bake. After baking, allow the cake to cool completely before frosting it, which can take about 1 hour. Overall, you should plan for about 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves (if using), and salt. This will help ensure your spices and leavening agents are evenly distributed throughout the cake.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil. Mix this together until it’s smooth and well combined. Then, stir in the vanilla extract for an added touch of flavor.
4. Combine Mixtures:
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add Zucchini and Mix-Ins:
Now it’s time to fold in the grated zucchini along with any optional add-ins like chopped nuts, raisins, or shredded coconut. Mix just until incorporated.
6. Pour and Smooth:
Pour the batter into your prepared pan(s) and use a spatula to smooth the top. This will help ensure an even bake!
7. Bake the Cake:
Place the cake in the preheated oven and bake for 45 to 55 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool Down:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This may take about an hour.
9. Prepare the Cream Cheese Frosting:
While the cake cools, make the frosting by beating the softened cream cheese and butter together until smooth. Gradually add in the sifted powdered sugar until the frosting is light and fluffy. Stir in the vanilla extract and a pinch of salt for balance.
10. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. If you made two layers, feel free to frost in between the layers as well.
11. Slice and Serve:
Slice the cake and serve to your friends and family. Enjoy this delightful treat! Any leftovers can be stored in the refrigerator.
Frequently Asked Questions (FAQ)
Can I Use Different Types of Sugar?
Yes, you can use a mix of granulated and brown sugar to achieve a richer flavor. For a healthier option, consider using coconut sugar or a sugar substitute, keeping in mind that the sweetness level may vary.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes xanthan gum or add it to help with the texture.
What If I Don’t Have Cream Cheese for the Frosting?
If you don’t have cream cheese, you can use mascarpone cheese as an alternative for a similar creamy texture. Alternatively, try a buttercream frosting made with just butter, powdered sugar, and vanilla for a sweeter option!
Can I Freeze the Zucchini Cake?
Absolutely! You can freeze the unfrosted zucchini cake. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can last up to 3 months. Thaw in the fridge overnight before frosting and serving.
