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–+ servings
Square of Zucchini Cake and frosted with Cream Cheese Frosting
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Spiced Zucchini Cake

This Zucchini Cake is an easy sheet cake recipe packed with fresh zucchini and flavored with late summer, early fall spices. Moist and tender, and topped with cream cheese frosting, it's a cake with deep roots and delicious flavor.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 15 servings
Calories: 345kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 1 cup cooking oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini about 3 medium, squeezed
  • 1 cup chopped walnuts or pecans

Cream Cheese Frosting

  • 6 ounces cream cheese softened
  • ½ cup butter softened
  • 3 to 4 cups powdered sugar

Instructions

  • Preheat oven to 350°F and butter a 9x13 baking pan.
  • In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt; set aside.
  • With a mixer, beat the eggs until frothy; about 2 to 3 minutes. Then beat in the sugar, cooking oil, and vanilla. Fold in the flour mixture followed by the zucchini and chopped nuts.
  • Transfer the batter into the prepared 9x13 baking pan. Bake for 40 to 45 minutes, or until a toothpick comes out mostly clean. Remove from the oven and let cool completely.

Cream Cheese Frosting

  • Beat together the cream cheese and butter. Then add the powdered sugar and beat until smooth. For the best flavor, frost the cake just before serving.

Notes

  1. Zucchini: You will need 2 cups of shredded zucchini, which will equal about 3 medium-sized zucchini. A medium zucchini measures about 6 to 7 inches in length. To prepare, shred the zucchini and lay it on top of several layers of paper towels. Gather into a bundle and squeeze out any excess moisture.
  2. Freezing: Wrap unfrosted cake in plastic wrap, then foil. Freeze up to 2 months.
  3. Variations: Add 1 cup chopped pecans instead of walnuts or swap spices for pumpkin pie spice for a stronger autumn flavor.
  4. Frosting Storage: Refrigerate frosted cake in an airtight container up to 5 days. Bring to room temperature before serving.

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 35g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 19g | Cholesterol: 37mg | Sodium: 333mg | Fiber: 2g | Sugar: 21g