Spiced Zucchini Cake
This moist zucchini cake is infused with warm spices and shredded zucchini for a deliciously tender dessert. Perfect with cream cheese frosting or enjoyed plain with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~55 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs
½ cup vegetable oil (or melted butter)
1 tsp vanilla extract
2 cups zucchini, finely grated (do not drain)
½ cup walnuts or pecans, chopped (optional)
½ cup raisins (optional)
Optional Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large mixing bowl, beat together sugar, brown sugar, eggs, oil, and vanilla until smooth.
Stir in grated zucchini.
Gradually add dry ingredients into wet ingredients, mixing until just combined. Fold in nuts or raisins if using.
Spread batter evenly in prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
For frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until fluffy. Spread over cooled cake.
Notes
Don’t squeeze liquid out of zucchini; it keeps the cake moist.
Delicious served plain, dusted with powdered sugar, or topped with cream cheese frosting.
Store cake covered in the fridge for up to 5 days.
Find it online: https://allrecipesmade.com/spiced-zucchini-cake/
