This Zucchini Spice Cake is the perfect way to enjoy dessert and sneak in some veggies! With warm cinnamon, nutmeg, and a tender crumb, this cake is naturally moist, subtly sweet, and topped with a dreamy cream cheese frosting.
Perfect for potlucks, afternoon tea, or a cozy treat, this recipe is easy to make and loved by kids and adults alike—even those who swear they "hate zucchini!"
Why You’ll Love This Recipe
✔ Super moist – Thanks to shredded zucchini (no dry cake here!)
✔ Warm, cozy spices – Cinnamon, nutmeg, and vanilla bring the flavor
✔ Easy to customize – Add nuts, raisins, or chocolate chips
✔ Great for sneaky veggies – Picky eaters won’t even notice!
Ingredients
For the Cake
2 cups all-purpose flour (or 1:1 gluten-free blend)
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
2 large eggs, room temperature
½ cup vegetable oil or melted butter
¾ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
2 cups shredded zucchini (about 1 medium, unpeeled)
For the Cream Cheese Frosting
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 tsp vanilla extract
½ tsp cinnamon (optional)
(Optional add-ins: ½ cup chopped walnuts or pecans, ¼ cup raisins, or ½ cup chocolate chips!)