Classic Zucchini Spice Cake

Finding creative ways to use up all those summer zucchini from the garden (or your neighbor’s generous offerings) can feel like a never-ending task. Between the standard zucchini bread and grilled sides, it’s easy to fall into a rut with this abundant summer squash, especially when you’re trying to keep meals interesting for the whole family.

That’s where this zucchini spice cake comes in: it’s a cozy twist on classic zucchini bread, perfect for both dessert and afternoon snacks, and so easy to make you’ll find yourself reaching for this recipe whenever your counter is overflowing with fresh zucchini.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this cake since they tend to have the perfect balance of flesh and moisture. While those giant late-summer zucchini might be tempting to use up, they often have larger seeds and can be a bit watery, which isn’t ideal for baking. When picking your zucchini, look for ones that are about 6-8 inches long and feel firm when you give them a gentle squeeze. Remember to grate your zucchini using the large holes of a box grater, and don’t forget the crucial step of squeezing out the excess moisture – you can do this using a clean kitchen towel or several layers of cheesecloth.

Options for Substitutions

This zucchini cake recipe has several ingredients that you can swap if needed:

• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, though the cake will be slightly denser. For gluten-free needs, try a 1:1 gluten-free flour blend.
• Applesauce: No applesauce? Use mashed banana, vegetable oil, or melted butter in the same amount. Each will work fine but might slightly change the flavor.
• Whole milk: Any milk works here – plant-based options like almond or oat milk are fine too. Just stick to unsweetened versions.
• Walnuts: Feel free to swap these with pecans, chopped almonds, or leave them out if you’re avoiding nuts. You could add extra coconut instead.
• Cream cheese: For the frosting, mascarpone cheese works great as a substitute. If you’re dairy-free, try dairy-free cream cheese alternatives.
• Coconut: This is marked as optional, so you can skip it entirely or replace it with extra nuts or even raisins if you’d like.
• Zucchini: This is essential for the recipe, but you could use yellow summer squash instead – just make sure to squeeze it dry the same way.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is not properly draining the grated zucchini – excess moisture can make your cake dense and heavy, so take the extra time to squeeze it thoroughly using a clean kitchen towel or cheesecloth. Another common error is overmixing the batter once the flour is added, which can lead to a tough, rubbery texture – instead, fold the ingredients just until combined, and a few small lumps are perfectly fine. When it comes to the cream cheese frosting, starting with truly room-temperature cream cheese and butter is crucial – cold ingredients will leave you with lumpy frosting, so let them sit out for at least an hour before mixing. For the best spice flavor, try toasting your spices in a dry pan for 30 seconds before adding them to the batter, and don’t skip toasting the walnuts as this simple step adds incredible depth to the cake.

What to Serve With Zucchini Spice Cake?

This cozy spice cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s already rich with cream cheese frosting, keep things simple by serving it alongside fresh berries or a scoop of vanilla ice cream if you’re feeling extra indulgent. For brunch gatherings, I like to serve this cake with a glass of cold milk or a warming chai latte that complements the cinnamon and nutmeg flavors. You could also add a drizzle of caramel sauce or a sprinkle of extra toasted walnuts on top for some crunch.

Storage Instructions

Keep Fresh: This zucchini spice cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you’ve added the cream cheese frosting, it’s best to pop it in the fridge where it’ll stay fresh for up to 5 days. Just make sure to cover it well to prevent it from drying out or absorbing other flavors.

Freeze: Want to save some for later? You can freeze the unfrosted cake for up to 3 months! Wrap it tightly in plastic wrap, then aluminum foil. If you’re freezing individual slices, place pieces of parchment paper between them before wrapping. I don’t recommend freezing the frosted cake as the texture might change when thawed.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Then bring it to room temperature for about an hour before serving. If you’re adding frosting after thawing, make sure the cake is completely at room temp – this helps the frosting spread smoothly!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

For the zucchini cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 2 large eggs (at room temperature)
• 2/3 cup plain applesauce
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 2 cups zucchini, grated and squeezed dry
• 1 cup sweetened coconut, shredded (optional)
• 3/4 cup walnuts, toasted (reserve some for garnish)

For the cream cheese icing:

• 4 oz softened cream cheese
• 1/4 cup unsalted butter, softened
• 2 to 3 cups confectioners’ sugar
• Pinch salt
• 2 to 3 tbsp whole milk

Step 1: Prepare Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Spray a 9-inch square baking pan with cooking spray and line it with parchment paper.

This helps ensure the cake doesn’t stick and lifts out easily after baking.

Set the prepared pan aside.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and ground cloves until evenly combined.

Set this bowl aside for later use.

Taking a moment to thoroughly mix these ensures the leaveners and spices will be evenly distributed in your cake.

Step 3: Mix Wet Ingredients

• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 2 large eggs (at room temperature)
• 2/3 cup plain applesauce
• 1/4 cup whole milk
• 1 tsp vanilla extract

In a large bowl, whisk together the packed brown sugar, white sugar, eggs (make sure they’re at room temperature for best results), applesauce, whole milk, and vanilla extract until smooth and fully incorporated.

Step 4: Combine Wet and Dry Ingredients

• dry ingredients from Step 2
• wet ingredients from Step 3

Stir the flour mixture (from Step 2) into the wet mixture (from Step 3) just until combined.

Make sure not to overmix, as that can make the cake dense.

The batter should be mostly smooth with just a few lumps.

Step 5: Add Zucchini, Coconut, and Walnuts

• 2 cups zucchini, grated and squeezed dry
• 1 cup sweetened coconut, shredded (optional)
• 3/4 cup walnuts, toasted (reserve some for garnish)

Gently fold in the grated and squeezed-dry zucchini, the shredded sweetened coconut (if using), and the toasted walnuts.

Reserve a small handful of walnuts for garnishing the top later.

Ensuring the zucchini is squeezed dry makes for a better cake texture—trust me, it really helps prevent it from getting soggy!

Step 6: Bake the Cake

Pour the batter into the prepared baking pan.

Smooth the top with a spatula and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Remove the pan from the oven and let the cake cool completely in the pan before icing.