Description
Moist zucchini spice cake loaded with warm spices and topped with creamy cream cheese frosting and optional walnuts.
Ingredients
Scale
- 2 1/2 cups 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 finely shredded zucchini
- 1 1/2 cups light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups confectioners sugar
- Chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Whisk flour baking powder baking soda salt cinnamon ginger nutmeg and cloves.
- Mix zucchini brown sugar oil eggs and vanilla in another bowl.
- Combine wet and dry ingredients until just mixed.
- Pour batter into pan and bake 28 to 34 minutes.
- Cool cake completely.
- Beat cream cheese and butter until smooth.
- Add vanilla salt and confectioners sugar then whip until fluffy.
- Spread frosting over cooled cake.
- Top with walnuts or pecans and serve.
Notes
- Do not squeeze moisture from zucchini.
- Cool completely before frosting.
- Store refrigerated up to 5 days.
- Freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 457
- Sugar: 47
- Sodium: 425
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0.3
- Carbohydrates: 64
- Fiber: 1
- Protein: 6
- Cholesterol: 52