zucchini spice cake recipe

Written ByJenny Smyth Posted on
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The Best zucchini spice cake recipe

I’ve been making zucchini spice cake for years, and it’s a recipe that never fails to impress my family and friends. The first time I tried it was at a friend’s house, and I was hooked from the first bite.

The moist texture, the sweet and spicy flavors, and the aroma of fresh zucchini all combined to create a truly magical experience. I couldn’t wait to get home and start experimenting with the recipe to make it my own.

As a busy mom, I love that this recipe is easy to make and requires minimal ingredients. The fact that it’s also packed with nutritious ingredients like zucchini, carrots, and whole wheat flour makes it a great option for our family’s dinner table.

My kids love helping me in the kitchen, and they’re always eager to get involved in the process of measuring out ingredients and mixing batter. The key to making a great zucchini spice cake is to use high-quality ingredients and to not overmix the batter.

This will ensure that your cake turns out light and fluffy, rather than dense and heavy. I also like to add a hint of cinnamon and nutmeg to give it an extra boost of flavor.

One of my favorite things about this recipe is that it’s perfect for any occasion. Whether you’re looking for a special dessert for a holiday gathering or just want something easy to serve at a weeknight dinner, this zucchini spice cake is sure to please.

Zucchini Spice Cake

4.5 from 553 votes

A moist and delicious zucchini spice cake perfect for any occasion. This cake is infused with warm spices and topped with a creamy glaze.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1 1/2 cups grated zucchini

For the Glaze

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
Set aside.
3Grate the zucchini using a box grater and set aside.
4In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
5Whisk until well combined.
Set aside.
6In a separate bowl, mix together sugar, vegetable oil, and vanilla extract until well combined.
7Add eggs one at a time, mixing well after each addition.
8Add the dry ingredients to the wet ingredients in three parts, mixing just until combined.
9Stir in the grated zucchini.
10The batter will be thick.
11Pour the batter into the prepared loaf pan.
12Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The top of the cake should be golden brown and spring back when lightly touched.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15While the cake is cooling, prepare the glaze.
16In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
17Add more milk or powdered sugar as needed to reach your desired consistency.
18Once the cake is completely cool, drizzle the glaze over the top.
19Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Baking pan
Oven
Grate
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Zucchini Spice Cake Works

This zucchini spice cake recipe is a family favorite that’s perfect for any occasion. It’s a great way to sneak some extra veggies into your diet, and the warm spice flavor is sure to please everyone.

I love that it’s easy to make and can be customized to suit your tastes. The cake is perfect for a family gathering and can be served as a dessert or a snack.

I always make sure to have some on hand for when unexpected guests arrive. It’s a great way to use up any extra zucchini you have on hand.

It’s a great way to use up any extra zucchini you have on hand, as it can be grated and added to the batter with ease. The cake is also a great way to use up any extra zucchini you have on hand, as it can be grated and added to the batter with ease.

❓ Frequently Asked Questions About Zucchini Spice Cake

1. What type of flour should I use in this recipe?

The recipe calls for whole wheat flour, which adds a nutty flavor and extra nutrition to the cake. You can also use all-purpose flour if you prefer a milder flavor.

2. Can I substitute zucchini with another vegetable?

No, zucchini is a key ingredient in this recipe, so we recommend sticking with it. However, you can experiment with other vegetables like carrots or sweet potatoes if you’d like.

3. How do I store leftover zucchini spice cake?

You can store leftover cake at room temperature for up to 3 days or in the fridge for up to 5 days. If you want to keep it fresh for longer, consider freezing it – simply thaw at room temperature when you’re ready to serve.

4. Can I make this recipe gluten-free?

The original recipe uses whole wheat flour, but you can easily substitute with gluten-free flours like almond or coconut flour. Just be aware that the texture may be slightly different.

5. Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you choose a vegan-friendly spice blend – just check the ingredients list on your spices before serving.

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