Zucchini Spice Cake

This zucchini spice cake delivers everything I love in a treat—moist texture from grated zucchini and applesauce, bold spice from cinnamon and cloves, and a luscious cream cheese icing that ties it all together. It is one of those desserts that feels special yet is simple enough to whip up on a weekday.

I first baked this after harvesting too many zucchinis one summer. Now it is a go to favorite that always disappears fast.

Ingredients

• All purpose flour: forms the cake’s base use spoon and level method for accuracy
• Baking soda and baking powder: help the cake rise evenly and stay fluffy
• Ground cinnamon nutmeg and cloves: warm spices that bring depth and coziness
• Brown sugar and granulated sugar: add moisture and sweetness brown sugar adds a hint of molasses
• Eggs: bind everything together and provide richness
• Unsweetened applesauce: keeps the cake moist without oil or butter
• Whole milk: adds smoothness and soft texture
• Vanilla extract: enhances flavor and brings warmth
• Grated zucchini: adds moisture texture and a slight earthiness squeeze it well before using
• Sweetened shredded coconut: optional for extra texture and sweetness
• Toasted walnuts: provide crunch and nutty flavor toast them for best results

Step by Step Instructions

Prepare the Baking Dish:

Preheat oven to 350°F then grease a 9 inch square baking pan and line with parchment paper for easy removal

Mix the Dry Ingredients:

Whisk together flour baking soda baking powder cinnamon nutmeg and cloves in a bowl to ensure even distribution

Combine the Wet Ingredients:

In a large bowl whisk brown sugar granulated sugar eggs applesauce milk and vanilla until smooth and well blended

Incorporate the Dry into Wet:

Gently stir dry mixture into wet just until combined avoid overmixing which can make the cake dense

Fold in Add Ins:

Stir in grated zucchini coconut and half the toasted walnuts until evenly mixed throughout

Bake:

Pour the batter into the prepared pan smooth the top and bake for 25 to 28 minutes or until a toothpick inserted comes out clean

Cool and Prepare Icing:

Let cake cool completely Beat softened cream cheese and butter until fluffy Add powdered sugar one cup at a time then mix in milk until smooth

Frost and Finish:

Drizzle icing over the cooled cake and sprinkle remaining toasted walnuts on top for added crunch

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I love how the spices come alive when this cake bakes the scent reminds me of cozy fall days in my kitchen with my nana’s carrot cake as the original inspiration

Storage Tips

Store the cake at room temperature in an airtight container for up to three days or refrigerate for five days. If making ahead freeze before icing by wrapping slices in plastic and foil then store in a freezer safe bag. Thaw in fridge overnight for best texture and flavor.

Ingredient Substitutions

If applesauce is not available use the same amount of neutral vegetable oil. Walnuts can be swapped with pecans or omitted. For a nut free version skip the nuts and try sunflower seeds. Coconut is optional but adds extra texture if desired.

Serving Suggestions

Serve this cake with a cup of tea or coffee. It works great as a snack or light dessert. Add a scoop of vanilla ice cream for an indulgent treat or dust with powdered sugar for a minimalist finish without icing.

Cultural Context

This cake draws inspiration from American farmhouse baking where vegetables like zucchini and carrots were often used to add moisture and nutrition to baked goods. The spice blend channels classic autumn flavors with a nostalgic twist.

Professional Kitchen Secrets

• Use a kitchen towel to squeeze zucchini thoroughly to avoid soggy cake
• Do not overmix once the flour goes in gentle folding keeps the crumb light
• Let cake cool fully before icing or it will melt into the surface

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Frequently Asked Questions About Recipes

→ Can I skip the coconut in this cake?

Yes, the coconut is optional and the cake will still be flavorful and moist without it.

→ Can I substitute oil for the applesauce?

Yes, vegetable oil can be used in place of applesauce for a richer texture.

→ How do I prepare the zucchini for the cake?

Grate the zucchini and squeeze out as much liquid as possible using a towel to prevent sogginess.

→ What kind of nuts work best in this cake?

Toasted walnuts are used, but pecans, almonds, or pistachios are also excellent options.

→ Can I freeze this cake?

Yes, freeze the un-iced cake wrapped in plastic and foil for up to two months. Thaw before serving.