Zucchini Spice Cake: A Moist, Flavorful Dessert Packed with Hidden Veggies!


 

1. Prep & Preheat

  1. Preheat oven to 350°F (175°C).

  2. Grease a 9x9-inch baking pan or line with parchment paper.

2. Mix Dry Ingredients

  1. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. Mix Wet Ingredients

  1. In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

  2. Stir in shredded zucchini (no need to squeeze out moisture—it keeps the cake moist!).

4. Combine & Bake

  1. Gradually mix dry ingredients into the wet until just combined (don’t overmix!).

  2. Fold in nuts or chocolate chips if using.

  3. Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean.

5. Make the Frosting

  1. Beat cream cheese and butter until smooth.

  2. Add powdered sugar, vanilla, and cinnamon, beating until fluffy.

  3. Spread over cooled cake.

Pro Tips for the Best Cake

🍰 Extra moist? Let the batter sit for 10 minutes before baking (zucchini releases more liquid).
🔥 Even baking? Rotate the pan halfway through.
⏳ Storage? Keeps 3 days at room temp or 5 days refrigerated.

Serving Ideas

  • With coffee or tea – Perfect for brunch!

  • As a snack cake – No frosting needed if you prefer it simple.

  • For dessert – Warm with a scoop of vanilla ice cream.

FAQ

Q: Can I make this without frosting?
A: Absolutely! It’s delicious plain or dusted with powdered sugar.

Q: Can I freeze this cake?
A: Yes! Freeze unfrosted for up to 3 months. Thaw and frost before serving.

Q: Do I need to peel the zucchini?
A: Nope! The peel adds nutrients and disappears into the cake.

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