Do I need to peel zucchini before making Zucchini Spice Cake?

No, you do not need to peel zucchini before making this cake. The skin is tender and contains nutrients, so leaving it on helps maintain the natural color and benefits of the zucchini. Once grated and mixed into the batter, the zucchini blends into the cake and does not create a noticeable vegetable flavor.

How do I keep Zucchini Spice Cake from becoming too watery?

The best way to prevent a watery cake is to remove excess moisture from the grated zucchini before adding it to the batter. Place the shredded zucchini in a clean kitchen towel and gently squeeze out extra liquid. This helps create the ideal moist texture without making the cake dense or soggy.

Can I make Zucchini Spice Cake without cream cheese frosting?

Yes, this zucchini dessert is delicious with or without frosting. The warm spices, zucchini, and nuts already provide plenty of flavor. You can dust the cooled cake with powdered sugar, add a simple vanilla glaze, or enjoy it plain for a lighter option.

Easy Zucchini Spice Cake with Cream Cheese Icing

Name: Zucchini Spice Cake
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 cup unsweetened applesauce; 1/2 cup whole milk; 2 teaspoons vanilla extract; 2 cups grated zucchini, squeezed dry; 1 cup shredded sweetened coconut; 1 cup toasted walnuts, chopped; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons milk (for frosting consistency)

Description

This moist Zucchini Spice Cake is a cozy homemade dessert made with fresh grated zucchini, warm cinnamon, nutmeg, cloves, applesauce, walnuts, and a creamy cream cheese frosting. It is an easy-to-make cake with a tender crumb, rich flavor, and perfect balance of sweetness and spice.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup unsweetened applesauce
1/2 cup whole milk
2 teaspoons vanilla extract
2 cups grated zucchini, squeezed dry
1 cup shredded sweetened coconut
1 cup toasted walnuts, chopped
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons milk (for frosting consistency)

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Instructions

Preheat the oven to 350°F and prepare a 9-inch square baking pan with cooking spray and parchment paper.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves in a medium bowl until evenly combined.
In a large bowl, mix brown sugar, granulated sugar, eggs, applesauce, milk, and vanilla extract until smooth.
Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to keep the cake tender.
Fold in the grated zucchini, shredded coconut, and toasted walnuts until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before preparing the frosting.
Beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and milk until the frosting reaches the desired consistency.
Spread the cream cheese frosting over the cooled cake and garnish with extra walnuts if desired.

Notes

Squeeze excess moisture from grated zucchini before adding it to the batter to prevent a soggy cake.
Do not overmix the batter after adding flour because it can make the cake dense.
For a nut-free version, omit walnuts or replace them with additional coconut.
Store frosted cake in an airtight container in the refrigerator for up to 5 days.
The unfrosted cake can be frozen for up to 2 months when properly wrapped.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 260mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg