Description
This decadent Zucchini Spice Cake features a moist, tender crumb infused with aromatic spices and a rich, velvety cream cheese frosting. It is the perfect harvest-inspired dessert that balances deep, earthy notes with a luxurious finish.
Ingredients
- 300g all-purpose flour
- 320g light brown sugar
- 2 cups (270g) finely shredded zucchini
- 1 cup (198g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups confectioner’s sugar
Instructions
- Preheat oven to 350℉ (175℃) and grease a 9×13 baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, combine shredded zucchini, brown sugar, oil, eggs, and vanilla.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 28-34 minutes.
- Allow the cake to cool completely before frosting.
- Beat cream cheese, butter, vanilla, salt, and confectioner’s sugar until smooth and creamy.
- Spread the frosting evenly over the cooled cake.
Notes
For the best results, ensure your cream cheese and butter are fully at room temperature before beating to prevent lumps in your frosting. Do not drain the liquid from the shredded zucchini, as it provides essential moisture that keeps the cake soft for days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean