Description
This incredibly moist Zucchini Spice Cake is infused with warm aromatic spices like cinnamon and ginger, then finished with a thick, velvety layer of cream cheese frosting. It is a perfect, timeless treat that highlights the best of the garden harvest in every bite.
Ingredients
- 2 cups finely shredded zucchini
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz block cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350℉ and lightly grease a 9×13 baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate large bowl, combine the shredded zucchini, brown sugar, oil, eggs, and vanilla, ensuring the mixture is well incorporated.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 28 to 34 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- Beat the cream cheese and butter until smooth, then incorporate the vanilla and confectioner’s sugar until fluffy; frost the cooled cake.
Notes
For the best texture, ensure you use the fine side of your grater so the zucchini blends seamlessly into the cake. Always use block cream cheese rather than tub-style to ensure the frosting sets with the right consistency and remains stable at room temperature.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American