Description
A moist and tender zucchini spice cake flavored with cinnamon, nutmeg, and cloves, topped with a creamy and tangy cream cheese frosting. Perfect for gatherings or a comforting homemade treat.
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, beat the eggs with the granulated sugar and brown sugar until light and fluffy.
- Add the vegetable oil and vanilla extract to the egg mixture and mix well.
- Stir the dry ingredients into the wet ingredients just until combined.
- Fold in the grated zucchini and walnuts if using.
- Pour the batter into the prepared baking dish and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the frosting, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Spread the frosting evenly over the cooled cake before serving.
Notes
- Squeeze out excess moisture from the zucchini to avoid a soggy cake.
- You can substitute walnuts with pecans or omit them for a smoother texture.
- For a dairy-free version, use vegan cream cheese and butter.
- The unfrosted cake can be frozen for up to 2 months.
- To make cupcakes, bake in lined muffin tins for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
