Zucchini Spice Cake: The Best Cream Cheese Frosting Recipe
Zucchini spice cake is filled with shredded zucchini and cozy fall spices, topped with cream cheese frosting.
Equipment
- Wilton Nonstick 9x13 Inch Baking Pan
- Nicewell Digital Kitchen Scale
- Pyrex Glass Mixing Bowls, Set of 3
- OXO 11-Inch Balloon Whisk
Ingredients
Zucchini spice cake
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 2 cups finely shredded zucchini do not squeeze liquid out
- 1.5 cups light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream cheese frosting
- 8 ounces block-style cream cheese room temperature
- 0.5 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3.5 cups confectioner's sugar
Instructions
Zucchini spice cake
- Preheat oven to 350℉ and lightly grease a 9x13 baking pan. Set aside.
- In a bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps and set aside.
- In a separate bowl, add wet ingredients: shredded zucchini (do not squeeze liquid out), brown sugar, oil, eggs, and vanilla extract. Stir until incorporated.
- Add dry ingredients to wet ingredients and stir until just incorporated (do not overmix).
- Pour cake batter into prepared 9x13 baking pan and bake for about 28 to 34 minutes, or until the center pops back when gently pressed.
- Allow cake to cool completely to room temperature before frosting or slicing.
Cream cheese frosting
- In a large bowl, add room temperature cream cheese and butter and beat until creamy.
- Add vanilla, salt, and confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Spread frosting in an even layer onto cooled cake. Optionally, top with chopped walnuts or pecans.
Notes
If you prefer less frosting, feel free to cut the frosting recipe in half. Cake keeps in the refrigerator for up to 5 days. Cream cheese frosting needs to be refrigerated if it sits out more than 2 hours.
Nutrition
Serving: 1rectangleCalories: 457kcalCarbohydrates: 64gProtein: 6gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 425mgPotassium: 147mgFiber: 1gSugar: 47gVitamin A: 268IUVitamin C: 3mgCalcium: 112mgIron: 1mg
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