Name: Zucchini Spice Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 2 cups grated zucchini (excess moisture squeezed out); 1/2 cup chopped walnuts (optional); 8 oz cream cheese, softened; 1/2 cup (1 stick) butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract (for frosting)

This Zucchini Spice Cake with Cream Cheese Frosting is a moist, tender dessert packed with warm spices and the subtle freshness of zucchini. The creamy tang of the frosting perfectly complements the rich, spiced cake, making it a crowd-pleaser for any gathering or a comforting treat just for myself.

Why You’ll Love This Recipe

I love how this cake transforms humble zucchini into a luscious dessert with deep flavor and irresistible texture. The warm spices—like cinnamon, nutmeg, and cloves—add cozy layers of flavor, while the zucchini keeps everything incredibly moist without tasting like veggies. And that cream cheese frosting? Silky, slightly tangy, and a dreamy match for the spiced cake. I also like how versatile it is—perfect for potlucks, holiday tables, or a simple weeknight dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground cloves
eggs
sugar
brown sugar
vegetable oil
vanilla extract
grated zucchini
chopped walnuts (optional)
cream cheese
butter
powdered sugar
vanilla extract (for frosting)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and all the spices.
In another large bowl, I beat the eggs with sugar and brown sugar until light and fluffy. Then, I add the oil and vanilla extract.
I stir the dry ingredients into the wet mixture just until combined.
I fold in the grated zucchini and walnuts if using.
I pour the batter into the prepared pan and bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, I prepare the frosting by beating together the cream cheese and butter until smooth.
I gradually add the powdered sugar and vanilla, beating until creamy and spreadable.
Once the cake is completely cool, I spread the frosting evenly over the top.

Servings and timing

This recipe makes about 12 to 16 servings, depending on how I slice it. The prep takes around 20 minutes, baking takes about 40–45 minutes, and cooling plus frosting adds another 30 minutes or so. So, in just under an hour and a half, I have a fully finished, beautifully frosted cake.

Variations

I sometimes swap the walnuts for pecans or leave out the nuts altogether for a smoother texture. Raisins or shredded coconut can also be fun add-ins for extra flavor. When I want to lighten it up, I reduce the sugar slightly or use a mix of whole wheat and all-purpose flour. And for a dairy-free version, I’ve used vegan cream cheese and butter alternatives with great success.

storage/reheating

I store any leftovers in an airtight container in the fridge, where the cake stays fresh for up to 5 days. I let it sit at room temperature for about 20 minutes before serving to bring back its soft texture. If I want to warm it slightly, a quick 10–15 seconds in the microwave works perfectly—but I keep an eye on the frosting so it doesn’t melt too much.

FAQs

How do I keep the cake from being too soggy?

I make sure to squeeze out excess moisture from the grated zucchini using a clean towel or cheesecloth. That helps keep the cake moist but not wet.

Can I freeze this cake?

Yes, I’ve frozen the unfrosted cake successfully. Once it’s cooled, I wrap it tightly and freeze it for up to 2 months. I just thaw it in the fridge overnight before frosting.

Can I make this into cupcakes?

Absolutely. I divide the batter into lined muffin tins and bake for about 18–22 minutes. It makes delicious spice cupcakes with a cream cheese topping.

Is it okay to use pre-shredded zucchini?

I prefer freshly grated zucchini since it has more moisture and a finer texture, but pre-shredded can work in a pinch. I check that it’s not too dry.

What can I use instead of cream cheese in the frosting?

When I’m out of cream cheese, I sometimes use mascarpone or a buttercream frosting instead. It’s not quite the same tang, but still very tasty.

Conclusion

This Zucchini Spice Cake with Cream Cheese Frosting is one of those desserts I find myself returning to again and again. It’s simple to make, always impresses, and hits that perfect balance of spiced flavor and creamy sweetness. Whether I’m baking for others or just craving something homemade and comforting, this cake delivers every single time.