
If you’re looking for the perfect fall dessert recipe, this Zucchini Spice Cake is it! It’s irresistibly moist, warmly spiced with cinnamon and nutmeg, and topped with the most luscious cream cheese frosting. Plus, it’s a delicious way to use up those late-summer zucchinis from your garden or farmer’s market.
This easy zucchini cake recipe will fill your kitchen with warm and cozy autumn aromas. Whether you serve it for a casual family dinner or bring it to a holiday potluck, this spiced zucchini cake is sure to impress.
Why You’ll Love This Zucchini Cake
- Moist and flavorful: The shredded zucchini keeps the cake soft and tender without making it heavy.
- Perfect fall spices: Cinnamon, nutmeg, and cloves give it that warm, comforting flavor of autumn.
- Topped with cream cheese frosting: A silky, tangy layer that complements the sweetness of the cake perfectly.
- Simple ingredients: No special equipment, just a few pantry staples and fresh zucchini.
Ingredients
For the Zucchini Spice Cake
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 ½ cups brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini*
- 1 cup chopped walnuts (optional)**
For the Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
👩🍳 Instructions
1. Make the Cake
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another large bowl, beat the eggs with an electric mixer until frothy.
- Add the brown sugar, oil, and vanilla extract, and mix until smooth.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined.
- Gently fold in the shredded zucchini and chopped walnuts.
- Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
2. Make the Cream Cheese Frosting
- In a large bowl, beat the butter until soft and fluffy.
- Add the cream cheese and continue beating until smooth.
- Mix in the vanilla and salt.
- Gradually beat in the powdered sugar, 1 cup at a time, until you reach your desired consistency and sweetness.
- Spread evenly over the cooled cake and top with extra chopped walnuts, if desired.
🍰 Tips for the Best Zucchini Cake
- Freshly grated zucchini works best, but frozen zucchini puree can also be used. You may need to cook a bit longer to compensate for the extra moisture.
- Storage: Store covered in the fridge for up to 5 days or freeze slices (without frosting) for up to 2 months.
This Zucchini Spice Cake with Cream Cheese Frosting is a wonderful bridge between summer and fall. It’s one of those easy zucchini desserts that never goes out of style. It's warm spices are perfect for cozy gatherings, bake sales, or a simple treat with coffee.
Make it once, and it’ll become your go-to zucchini cake recipe every year!
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