Description
This Zucchini Spice Cake with Cream Cheese Frosting is a moist and flavorful dessert that combines warm spices and shredded zucchini for a tender crumb. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for gatherings or a cozy treat.
Ingredients
Units
Scale
Zucchini Spice Cake
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)
- 1 1/2 cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces (227 g) block-style cream cheese, room temperature
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups (400 g) confectioner's sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃) and lightly grease a 9×13 inch baking pan. Set it aside while you prepare the batter.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. This ensures even distribution of the spices and rising agents.
- Combine Wet Ingredients: In a separate large bowl, combine the finely shredded zucchini (without squeezing out the liquid), light brown sugar, vegetable oil, eggs, and vanilla extract. Stir until all ingredients are fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir until just combined, taking care not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 28 to 34 minutes, or until the center springs back when lightly pressed. For accuracy, use an instant-read thermometer to check the center reaches 210℉ (99℃).
- Cool the Cake: Remove the cake from the oven and allow it to cool completely at room temperature before applying the frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat the room temperature cream cheese and unsalted butter together until creamy. Add vanilla extract, salt, and confectioner’s sugar gradually, mixing slowly at first to avoid a sugar cloud. Then increase the speed and whip the frosting for 2-3 minutes until light and fluffy. For a stiffer frosting, incorporate additional confectioner’s sugar as needed.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled zucchini spice cake. Optionally, garnish with chopped walnuts or pecans for added texture and flavor.
Notes
- Do not squeeze the shredded zucchini to retain moisture and create a tender cake crumb.
- Baking times may vary depending on your oven; check doneness with the toothpick test or instant-read thermometer.
- The cream cheese frosting is naturally soft; for piping or stiffer consistency, add more confectioner’s sugar.
- Store the frosted cake in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
