Print

e with cream cheese frosting – best easy Recipe

e with cream cheese frosting – best easy Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

If you’ve never tried baking with zucchini before, you’re in for a delicious surprise. This Zucchini Spice Cake with Cream Cheese Frosting is tender, moist, and perfectly spiced with cinnamon, ginger, nutmeg, and cloves. It’s a wonderful dessert that bridges the gap between summer and fall. The grated zucchini adds incredible moisture without overpowering the flavor, while the rich cream cheese frosting brings a luxurious finish.

Ingredients

FOR THE CAKE:

  • 2 ½ cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups (270 g) finely shredded zucchini (do not squeeze out liquid)
  • 1 ½ cups (320 g) light brown sugar
  • 1 cup (198 g) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

FOR THE CREAM CHEESE FROSTING:

  • 8 ounces (227 g) block-style cream cheese, room temperature
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ½ cups (400 g) confectioner’s sugar

Instructions

  1. STEP 1: PREHEAT THE OVEN – Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  2. STEP 2: MIX DRY INGREDIENTS – In a large mixing bowl, whisk together the dry ingredients and set the bowl aside.
  3. STEP 3: PREPARE THE WET INGREDIENTS – In a separate large bowl, combine the brown sugar, vegetable oil, eggs, and vanilla extract to make the wet mixture.
  4. STEP 4: COMBINE ZUCCHINI AND BATTER – Gently fold in the shredded zucchini and then gradually mix in the dry ingredients until just combined.
  5. STEP 5: BAKE THE CAKE – Pour the batter into the prepared pan and bake for 40–45 minutes. Let the cake cool completely.
  6. STEP 6: MAKE THE CREAM CHEESE FROSTING – Beat together cream cheese, butter, vanilla extract, salt, and confectioner’s sugar until smooth and fluffy.
  7. STEP 7: FROST THE CAKE – Spread the cream cheese frosting evenly over the cooled cake.

Notes

  • This recipe is designed to stay incredibly moist thanks to the natural moisture of zucchini.
  • Do not drain or squeeze the zucchini after shredding—this is key to the texture of the cake.
  • Always cool the cake completely before applying frosting to avoid melting or sliding.

Nutrition

Find it online: https://lauracooks.com/zucchini-spice-cake-with-cream-cheese-frosting-best-easy-recipe/