There’s something special about baking a Zucchini Spice Cake—it somehow feels homey, festive, and a little bit like a well-kept secret you’re excited to share with friends and family. This deceptively simple dessert boasts incredible moisture, a perfect balance of sweet flavor and warming spice, and a tender crumb that wins over even the most committed vegetable skeptics. Whether you’re trying to use up a bumper crop or craving a cozy treat with your afternoon coffee, this cake brings a sense of joy to any table and proves that a humble vegetable can create a truly magical dessert.
Ingredients You’ll Need
This Zucchini Spice Cake comes together with everyday pantry staples, but each ingredient truly matters. The combination of warm spices, sweet zucchini, and a hint of crunch makes every bite memorable and delicious.
- All-purpose flour: The foundation of the cake, providing structure and the classic tender crumb we love.
- Baking soda and baking powder: These raise the cake to just the right level of fluffiness without it being too dense.
- Salt: Balances the sweetness and enhances all the warm spices in the batter.
- Ground cinnamon: The star spice that delivers warmth and a sweetly spicy aroma.
- Ground nutmeg: Adds depth and a faintly nutty, almost floral note to the cake.
- Ground cloves: For just a touch of earthy richness and extra spice complexity.
- Ground ginger: Lends a gentle kick and brightness, making the flavor multidimensional.
- Large eggs: Bind everything together and create a rich, moist texture—not to be skipped!
- Granulated sugar: Boosts sweetness for that classic cake profile.
- Brown sugar (packed): Brings a hint of caramel and extra moisture to ensure a tender crumb.
- Vegetable oil: Ensures the cake stays extra-moist even days after baking.
- Vanilla extract: Enhances all the flavors and ties the spices together.
- Grated zucchini (with moisture gently squeezed out): The secret to ultimate moistness, without making the cake watery.
- Chopped walnuts or pecans (optional): For a delightful crunch and nutty richness with every slice.
- Raisins (optional): For pops of chewy sweetness throughout the cake.
How to Make Zucchini Spice Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This initial step is your ticket to an evenly baked Zucchini Spice Cake and helps prevent sticking, so every slice comes out beautifully.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This not only evenly distributes the leaveners and spices but also ensures every bite is infused with that beautifully blended spice flavor.
Step 3: Blend Wet Ingredients
Grab a large bowl and beat the eggs with both sugars until the mixture is smooth and glossy. Add in the oil and vanilla extract, mixing well—this lays the foundation for a decadent, moist texture in your finished cake.
Step 4: Combine and Fold
Gradually add the whisked dry ingredients to the wet mixture, stirring until just combined. It’s important not to overmix here; gentle folding keeps the Zucchini Spice Cake tender and airy.
Step 5: Add Zucchini and Extras
Fold in the grated and lightly squeezed zucchini. If you’re feeling adventurous, toss in the walnuts or pecans and raisins at this point, for texture and little bursts of flavor. The zucchini works its magic invisibly, keeping the cake super moist without any hint of vegetable flavor.
Step 6: Bake to Perfection
Pour your batter into the prepared pan, smoothing the top with a spatula for even baking. Slide it into the oven and bake for 35–40 minutes, or until the cake’s center springs back lightly or a toothpick inserted into the middle emerges clean. The warm aroma will guide you before the timer even buzzes!
Step 7: Cool and (Optionally) Frost
Let the Zucchini Spice Cake cool completely in the pan. If you’re celebrating or simply want to indulge, slather on a dreamy cream cheese frosting or drizzle with a simple glaze. Either way, waiting for the cake to cool lets flavors develop and makes slicing much easier.
How to Serve Zucchini Spice Cake
Garnishes
A classic cream cheese frosting is practically made for this cake—it highlights those cozy spices and adds the perfect creamy tang. A light dusting of powdered sugar works well if you’d like a simpler finish, or scatter chopped nuts on top for an extra bit of crunch and pretty presentation.
Side Dishes
A chilled glass of milk or a hot cup of coffee brings out the flavors and coziness in every slice. For a special brunch or tea party, try serving the Zucchini Spice Cake alongside a bowl of vanilla yogurt and fresh berries for a touch of brightness next to the spiced richness of the cake.
Creative Ways to Present
Cut the cake into small squares for bite-sized treats at potlucks, or bake it in a bundt pan for a striking centerpiece. You can even make cupcakes out of the batter for a portable and kid-friendly twist—just adjust the baking time until a toothpick comes out clean.
Make Ahead and Storage
Storing Leftovers
One of the wonderful things about Zucchini Spice Cake is how moist it stays even after a couple of days! Store any leftover cake tightly covered at room temperature for up to two days, or in the fridge for about 4–5 days. The flavors tend to deepen and mellow over time, so it’s just as good on day two (some say even better) as the day it’s baked.
Freezing
If you’d like to save some for later, wrap individual slices or the whole cake (without frosting for best results) tightly in plastic wrap, then foil, and freeze for up to three months. When a cake craving strikes, let it thaw at room temperature and enjoy as if it were freshly baked.
Reheating
To revive that “just out of the oven” happiness, gently warm individual slices in the microwave for about 10–15 seconds, or in a 300°F oven for 5–7 minutes. This brings back the cake’s softness and wakes up those lovely spices again.
FAQs
Can I make this Zucchini Spice Cake gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Look for a brand that contains xanthan gum to help bind and mimic the tender crumb of the traditional recipe.
Do I need to peel the zucchini first?
No peeling is needed—just wash and grate the zucchini with the skin on. The skin is so tender it disappears into the cake during baking, and it adds a subtle pop of color.
Can I use a different oil in this recipe?
Yes, you can use canola oil, sunflower oil, or even a light olive oil if you prefer. Avoid oils with strong flavors, like extra-virgin olive oil, as that might clash with the delicate spices of the Zucchini Spice Cake.
What’s the best way to grate zucchini for cake?
Using the medium holes on a box grater works perfectly. Just grate, gently squeeze out excess moisture in a kitchen towel or in your hands, and measure out what you need. You want it moist but not dripping wet.
Is the Zucchini Spice Cake good for special diets?
This cake is vegetarian and can be made dairy-free if you skip or adapt the frosting. For a little less fat, swap half the oil for unsweetened applesauce without sacrificing much of the cake’s signature moisture.
Final Thoughts
If you’re seeking a cake that’s easy to make, irresistibly moist, and just bursting with warm spice, you owe it to yourself to try this Zucchini Spice Cake. It’s a beautiful way to celebrate simple ingredients and create a dessert that brings comfort and joy to your kitchen—don’t be surprised if it becomes an instant favorite!
Print
Zucchini Spice Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Spice Cake is a delightful treat that perfectly captures the flavors of fall. Moist and flavorful, this cake is a great way to use up excess zucchinis. The warm spices and optional nuts and raisins add a lovely texture and taste to this simple yet delicious dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Additional:
- 2 cups grated zucchini (moisture squeezed out)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together the dry ingredients.
- Combine wet ingredients: In a large bowl, beat the eggs with sugars until smooth. Add oil and vanilla, mixing well.
- Blend dry and wet ingredients: Gradually stir in the dry ingredients until just combined.
- Add zucchini and optional ingredients: Fold in zucchini, nuts, and raisins if using.
- Bake: Pour the batter into the dish and bake for 35–40 minutes.
- Cool and serve: Let the cake cool before serving or frosting as desired.
Notes
- This cake stays moist for days and tastes even better as flavors meld.
- Top with glaze or cream cheese frosting for added sweetness.
- For a lighter version, substitute half the oil with applesauce.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
