Introduction

Zucchini Spice Cake is a moist, warmly spiced dessert that transforms humble zucchini into a rich, bakery-style cake. Loaded with cinnamon, nutmeg, and cloves, this cake is soft, tender, and naturally moist thanks to shredded zucchini, making it a timeless favorite for fall baking and year-round enjoyment.

This recipe is especially popular because it feels indulgent while sneaking in vegetables, appeals to nostalgic home-baking lovers, and performs strongly in search results for zucchini desserts, spice cake recipes, and moist vegetable cakes.

Why Zucchini Spice Cake Is So Loved

Ultra-moist texture without tasting vegetal

Warm spices that create deep flavor
Perfect for using garden zucchini
Easy to make with pantry staples

Versatile—serve plain, glazed, or frosted

It’s the kind of cake that improves with time, making it ideal for make-ahead baking.

Ingredients Overview

Dry Ingredients

All-purpose flour

Baking soda and baking powder
Ground cinnamon
Ground nutmeg

Ground cloves or allspice
Salt

Wet Ingredients

Eggs

Granulated sugar or brown sugar
Oil or melted butter
Vanilla extract

Add-Ins

Fresh zucchini, finely shredded
Chopped walnuts or pecans (optional)
Raisins or shredded coconut (optional)

Optional Frosting or Glaze

Cream cheese frosting
Vanilla glaze
Powdered sugar dusting

How to Make Zucchini Spice Cake

Step 1: Prepare the Zucchini

Wash and finely grate the zucchini. Lightly squeeze excess moisture but do not fully drain—some moisture is essential for a tender cake.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, and spices until evenly combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk eggs, sugar, oil (or butter), and vanilla until smooth.

Step 4: Assemble the Batter

Gradually mix dry ingredients into wet ingredients. Fold in shredded zucchini and optional add-ins.

Step 5: Bake

Pour batter into a greased pan and bake until a toothpick inserted into the center comes out clean.

Step 6: Cool and Finish

Allow the cake to cool completely before glazing or frosting.

Baking Tips for the Best Zucchini Spice Cake

Use fresh zucchini, not frozen
Do not overmix the batter
Measure flour accurately to avoid dryness

Let the cake rest for deeper flavor

Flavor Variations

Zucchini Spice Cake with Cream Cheese Frosting

Top with tangy cream cheese frosting for a classic finish.

Healthier Zucchini Spice Cake

Use whole wheat flour, reduce sugar slightly, and substitute oil with applesauce or coconut oil.

Zucchini Spice Bundt Cake

Bake in a bundt pan for an elegant presentation.

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend.

Make-Ahead, Storage, and Freezing

Room temperature: Store covered for up to 2 days

Refrigerator: Up to 5 days if frosted
Freezer: Freeze unfrosted cake slices for up to 3 months

Thaw overnight in the refrigerator or at room temperature.

Serving Suggestions

Zucchini Spice Cake pairs beautifully with:

Hot coffee or tea
Vanilla ice cream

Whipped cream
Light caramel drizzle

Nutritional Notes

Zucchini adds moisture and subtle nutrients without affecting flavor. To make it lighter:

Reduce sugar slightly
Use oil alternatives like yogurt or applesauce
Skip frosting and opt for a light glaze

Frequently Asked Questions

Do I peel the zucchini?

No, the skin is tender and blends into the cake.

Can I taste the zucchini?

No, it simply adds moisture.

Can I make this cake dairy-free?

Yes, use oil instead of butter and skip cream-based frosting.

Why is my cake dense?

Overmixing or squeezing too much moisture from zucchini can cause density.

Final Thoughts

Zucchini Spice Cake is a classic, comforting dessert that balances warm spices with incredible moisture. Whether baked for family gatherings, holidays, or everyday treats, it’s a dependable recipe that never disappoints.

Its versatility, rich flavor, and nostalgic appeal make it a standout addition to any dessert collection and a strong performer for long-term search traffic.

Zucchini Spice Cake

Author: WAFA LI

Print Recipe

Ingredients

For the cake:
• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup (1½ sticks / 170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1¾ cups (about 8 oz / 225g) grated zucchini, excess moisture squeezed out
• ½ cup chopped walnuts or pecans (optional)

For the cream cheese glaze:
• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1–2 tsp milk or lemon juice
• Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ pan or two 8×4″ loaf pans.

In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
Fold in zucchini. Gradually add dry ingredients, mixing just until combined. Stir in nuts if using.

Pour into prepared pan(s). Bake:
– 9×13″: 35–40 min
– Loaves: 45–50 min
Until a toothpick comes out clean. Cool completely.
Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, salt, and enough milk/lemon juice to reach drizzling consistency.
Drizzle over cooled cake. Slice and serve!