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Zucchini Spice Cake with Cream Cheese Icing Moist, Cozy, and Full of Flavor

Zucchini Spice Cake with Cream Cheese Icing Moist, Cozy, and Full of Flavor

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Zucchini Spice Cake with Cream Cheese Icing is a moist and flavorful dessert that blends the warmth of cinnamon, nutmeg, and cloves with the subtle freshness of shredded zucchini. Topped with rich cream cheese icing, it’s a cozy treat perfect for any season.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded zucchini (about 2 medium)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
  3. In a large bowl, beat the eggs, oil, sugar, and vanilla until well combined.
  4. Stir in the dry ingredients gradually until just combined.
  5. Fold in the shredded zucchini and nuts (if using).
  6. Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.
  8. For the icing, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
  9. Spread cream cheese icing over cooled cake. Slice and enjoy!

Notes

  • For extra depth of flavor, add a tablespoon of molasses to the batter.
  • The cake can also be made in two round pans for a layered presentation.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 29g
  • Sodium: 200mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: zucchini cake, spice cake, cream cheese frosting, fall dessert, moist cake, vegetable cake

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Find it online: https://easycookdiary.com/zucchini-spice-cake-with-cream-cheese-icing-moist-cozy-and-full-of-flavor/