Spiced Zucchini Cake

Why You’ll Love This Recipe

I love this cake because it’s tender, perfectly spiced, and a great way to use up extra zucchini. The zucchini keeps the crumb moist without being heavy, and the cinnamon and nutmeg give it that comforting flavor I crave in a spiced cake. It’s simple to make, but tastes like something special.

Ingredients

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

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger (optional)

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 3/4 cup vegetable oil (or melted butter)

• 2 teaspoons vanilla extract

• 2 cups shredded zucchini (lightly packed, not drained)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup raisins (optional)

Directions

1. Preheat oven: I set the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans.

2. Mix dry ingredients: In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Mix wet ingredients: In a large bowl, I beat the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.

4. Combine: I gradually stir the dry ingredients into the wet mixture until just combined.

5. Add zucchini and extras: I fold in the shredded zucchini, and if I’m using them, the nuts and raisins.

6. Bake: I pour the batter into the prepared pan and bake for 35–40 minutes (25–30 minutes for round pans), until a toothpick inserted in the center comes out clean.

7. Cool and serve: I let the cake cool completely in the pan before slicing. If I want, I frost it with cream cheese frosting or simply dust with powdered sugar.

Servings and timing

This recipe makes about 12–16 servings and takes around 50 minutes total (10 minutes prep, 35–40 minutes baking, plus cooling).

Variations

• Frosted version: I top with cream cheese frosting for a richer dessert.

• Healthier twist: I swap half the flour for whole wheat flour and reduce the sugar slightly.

• Extra moist: I stir in 1/2 cup crushed pineapple (well drained).

• Spiced up: I add cardamom or allspice for more warmth.

• Bundt cake: I bake in a bundt pan for a more decorative presentation (adjust baking time to about 45–50 minutes).

Storage/Reheating

I store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days. This cake also freezes well — I wrap individual slices and freeze for up to 2 months, thawing them at room temperature when ready to enjoy.

FAQs

Do I need to peel the zucchini?

No — I leave the peel on for extra color and nutrients. It melts into the cake as it bakes.

Should I squeeze out the zucchini?

Not for this recipe. The moisture from the zucchini keeps the cake tender and soft.

Can I make this into muffins?

Yes. I bake them in a lined muffin tin for 18–20 minutes, checking for doneness with a toothpick.

What frosting goes best with this cake?

Cream cheese frosting is my favorite, but a simple vanilla glaze or even just powdered sugar works beautifully.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend works well here.

Conclusion

This Spiced Zucchini Cake is a warm, cozy dessert that’s both easy to make and endlessly delicious. With its tender crumb, aromatic spices, and subtle sweetness, it’s the kind of cake I can enjoy year-round. Whether served plain, frosted, or with a sprinkle of powdered sugar, it’s always a hit.