Description
A moist, rich, and wholesome zucchini spice cake infused with warm spices and shredded zucchini for the perfect balance of flavor and texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 3 large eggs
- 3/4 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp vanilla extract
- 2 cups finely shredded zucchini (lightly pressed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts, 1/2 cup raisins, or 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round cake pans.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in shredded zucchini and any optional add-ins like nuts, raisins, or chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
Lightly press grated zucchini to remove excess moisture but avoid wringing it dry. For a classic pairing, frost with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini spice cake, zucchini dessert, spice cake, moist cake recipe