Why You’ll Love This Recipe

Moist and flavorful thanks to shredded zucchini
Loaded with cozy spices like cinnamon and nutmeg
Easy to make in one bowl—no mixer required
Tastes even better the next day
Perfect for breakfast, dessert, or a snack with tea or coffee

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves or allspice (optional)
Salt
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Grated zucchini (no need to peel)
Optional: chopped walnuts, pecans, or raisins

Optional frosting:

Cream cheese
Butter
Powdered sugar
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch rounds.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
Combine wet ingredients: In a separate bowl, beat eggs with sugars, oil, and vanilla until well blended.
Add zucchini: Fold in grated zucchini (squeeze lightly if very wet, but don’t remove all moisture).
Combine wet and dry: Stir dry ingredients into the wet mixture until just combined. Fold in nuts or raisins if using.
Bake: Pour batter into prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost (optional): Let cool completely before spreading with cream cheese frosting or dusting with powdered sugar.

Servings and timing

Servings: 12–16 slices
Prep time: 15 minutes
Bake time: 40–50 minutes
Total time: About 1 hour

Variations

Add-ins: Mix in shredded carrot, coconut, or crushed pineapple
Gluten-free: Use a 1:1 gluten-free flour blend
Mini loaves or muffins: Adjust baking time accordingly (about 20–25 minutes for muffins)
Chocolate twist: Add mini chocolate chips for extra indulgence
No frosting: Serve plain, dusted with powdered sugar, or with a honey glaze

Storage/Reheating

Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days
Reheat: Briefly microwave individual slices for 10–15 seconds to refresh
Freezing: Wrap slices or whole cake tightly and freeze for up to 2 months. Thaw overnight in the fridge

FAQs

1. Do I need to peel the zucchini?

No. The skin is soft and adds nutrients and color without affecting texture.

2. Should I squeeze the zucchini?

Lightly pat or squeeze if overly wet, but keep some moisture to ensure a moist cake.

3. Can I use whole wheat flour?

Yes—replace up to half of the all-purpose flour for a denser, heartier cake.

4. What frosting works best?

Cream cheese frosting complements the spice beautifully. A simple glaze or dusting of sugar also works.

5. Can I make this cake dairy-free?

Yes—use oil instead of butter and skip the frosting or use a dairy-free version.

6. What kind of oil is best?

Neutral oils like vegetable, canola, or light olive oil work well.

7. Can I use yellow squash instead?

Absolutely. Yellow squash works the same as zucchini in this recipe.

8. How do I tell when it’s done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

9. Is this cake very sweet?

It’s moderately sweet—balanced by the spices and perfect for pairing with frosting or coffee.

10. Can I turn this into cupcakes?

Yes! Bake at 350°F for 20–25 minutes. Check for doneness with a toothpick.

Conclusion

Zucchini Spice Cake is the perfect blend of moisture, warmth, and simplicity. Whether topped with cream cheese frosting or enjoyed plain, it’s a comforting, versatile dessert that transforms humble ingredients into a treat worth repeating. Ideal for summer squash season, fall baking, or year-round cravings.