Zucchini Spice Cake (Printable Recipe)
Cozy spiced zucchini cake topped with sweet cream cheese icing and crunchy walnuts.
# Ingredients You'll Need:
→ Cake
01 -
2 cups all-purpose flour, spooned and leveled
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 tablespoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground cloves
07 -
2/3 cup brown sugar
08 -
2/3 cup granulated sugar
09 -
2 large eggs, room temperature
10 -
2/3 cup unsweetened applesauce
11 -
1/4 cup whole milk
12 -
1 teaspoon vanilla extract
13 -
2 cups grated zucchini, squeezed dry
14 -
1 cup shredded sweetened coconut (optional)
15 -
3/4 cup toasted walnuts, divided
→ Cream Cheese Icing
16 -
4 ounces cream cheese, softened
17 -
1/4 cup unsalted butter, softened
18 -
2 to 3 cups powdered sugar
19 -
Pinch of salt
20 -
2 to 3 tablespoons whole milk
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
03 -
In a large bowl, whisk together brown sugar, granulated sugar, eggs, applesauce, milk, and vanilla extract.
04 -
Stir dry mixture into wet ingredients just until combined.
05 -
Gently fold in grated zucchini, coconut, and half of the toasted walnuts.
06 -
Pour batter into prepared baking dish and bake for 25 to 28 minutes or until a toothpick inserted comes out clean.
07 -
Allow cake to cool completely in the pan before frosting.
08 -
Beat cream cheese and butter until light and fluffy. Add powdered sugar one cup at a time. Add salt and milk until desired consistency is reached.
09 -
Drizzle icing over cooled cake and top with remaining toasted walnuts.
# Extra Tips:
01 -
Grate zucchini onto a towel and squeeze out as much moisture as possible before baking.
02 -
Mix batter just until combined to avoid a dense texture.
03 -
Cake can be frozen un-iced for up to 2 months.