Do I need to squeeze the liquid from my zucchini?

No, do not squeeze the liquid out! That moisture is essential for the texture of this specific cake. If you squeeze it, the cake may turn out dry.

Do I need to peel my zucchini?

There is no need to peel the zucchini. The skin is very thin and will soften completely during the baking process. Plus, it adds nice little flecks of color!

Can I use cucumber instead of zucchini?

I would not recommend using cucumber. Cucumbers have a much higher water content and a very different flavor profile that doesn't work well in spice cakes.

How do I grate zucchini for cake?

Use a standard box grater. I prefer the smaller holes so the zucchini shreds are fine and blend into the batter easily, but the larger holes work too if you don't mind seeing more texture.

How long does zucchini spice cake last?

Because of the cream cheese frosting, this cake should be stored in the refrigerator. It will stay fresh and delicious for up to 5 days in an airtight container.

Easy Zucchini Spice Cake With Cream Cheese Frosting Recipe

Description

Enjoy the perfect seasonal treat with this moist and flavorful zucchini spice cake, finished with a luscious cream cheese frosting. It is a fantastic way to transform garden-fresh zucchini into a cozy, spiced dessert that the whole family will love.

Ingredients

2 cups finely shredded zucchini (un-drained)
2 cups all-purpose flour
1 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
8 oz block-style cream cheese, softened
1/2 cup unsalted butter, softened
2 cups confectioner’s sugar

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Instructions

Preheat your oven to 350℉ and grease a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, combine the shredded zucchini, brown sugar, vegetable oil, eggs, and vanilla extract.
Stir the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared pan and bake for 28-34 minutes until the center springs back. Allow to cool completely.
For the frosting, beat the cream cheese and butter until smooth, then incorporate the vanilla, salt, and confectioner’s sugar until fluffy.
Spread the frosting evenly over the cooled cake and garnish with optional nuts if desired.

Notes

For the best results, ensure both the cream cheese and butter are at room temperature before starting the frosting to prevent lumps. It is also important to use the fine side of your grater for the zucchini so it incorporates seamlessly into the batter. Feel free to toast your nuts before sprinkling them on top to add an extra layer of flavor and crunch.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American