This delicious Zucchini Spice Cake is made from scratch, loaded with spices and topped with a sweet cream cheese icing. Applesauce and zucchini make this easy zucchini snack cake extra moist and totally delicious!
Love zucchini as much as I do? Make sure to try out this Lemon Zucchini Cake and this Chocolate Zucchini Cake.
Zucchini Spice Cake Recipe
Treat yourself to the cozy, comforting flavors of our Zucchini Spice Cake. With the perfect balance of cinnamon, nutmeg, and cloves, combined with the moistness of fresh zucchini and a delightful cream cheese icing, this cake is a delicious way to indulge your sweet tooth. This cake is perfect for any season and every celebration!
Y’all know I love my zucchini recipes. I grow zucchini every summer and coming up with new recipes to use that zucchini in is one of my favorite summer activities. Over the years I’ve shared so many amazing zucchini cake recipes, each one a personal favorite of mine.
Today, I think I’ve outdone myself. I took inspiration from my Nana’s to-die for carrot cake and ended up with an incredibly delicious and moist zucchini cake with enough spices to make your mouth go WOW. No oil. No butter. Applesauce does it all and trust me, you won’t miss the oil one bit.
Why You’ll Love This Recipe
Whether you enjoy this zucchini snack cake as a cozy summer dessert or a sweet snack, every bite promises a burst of comforting spices and creamy goodness.
- Moist and Flavorful: The grated zucchini adds moisture, ensuring every bite is tender and delicious.
- Warm Spices: The blend of cinnamon, nutmeg, and cloves provides a cozy flavor that makes this cake perfect for any season.
- Easy to Make: With simple steps and common ingredients, this recipe is a breeze to whip up.
How To Make Zucchini Spice Cake
As you well know, it takes a seriously special occasion to get me to make a layered cake and this past week was not one of them lol! I went with a snack cake made in a 9-inch baking dish which perfectly served our sweet tooth while still allowing me to use up some of that zucchini.
Let’s take a quick look at how to make this recipe and, as always, you can find the full printable recipe in the recipe card at the end of this post.
For the Cake
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
- Whisk together sugars, eggs, applesauce, milk and vanilla extract.
- Stir in the flour mixture just until combined.
- Stir in zucchini, coconut and toasted walnuts.
- Pour into prepared 9 inch baking dish and bake at 350°F for 25 to 28 minutes or until an inserted toothpick comes out clean.
- Cool completely before icing.
Fore the Cream Cheese Icing
- Beat the cream cheese and butter together until light and fluffy.
- Add in the powdered sugar in one cup at a time.
- Beat in milk one tablespoon at a time until your desired consistency is achieved.
- Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.
I added some toasted walnuts and coconut to this Zucchini Snack Cake because, well, I love them and they pair so beautifully with zucchini. If you are not a fan of one or the other (or both!) you can leave them out, no problem.
Storage Information
Make Ahead: This zucchini snack cake can be made a day in advance. Store it in an airtight container at room temperature.
Refrigerate: Leftover cake can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
Freeze: This cake can be frozen but it is best frozen before the icing is added. Wrap pieces of cake in plastic wrap and then foil before storing in an airtight, freezer safe ziploc bag for up to 2 months. To thaw, place in fridge overnight and serve at room temperature.
Variations To Try
- The applesauce can be replaced with vegetable oil or other neutral oil.
- Skip the cream cheese icing and just sprinkle the cake with powdered sugar – yum!
- Instead of walnuts, consider toasted pecans, pistachios or almonds.
- Add some chocolate chips for a sweeter cake.
Do I have to use the coconut?
No, the coconut is optional. It adds texture and sweetness, but the cake will be delicious without it.
Can I use oil instead of applesauce?
Yes, you can use an equal amount of vegetable oil for a richer texture.
Trish’s Tips
- Grate the zucchini onto a towel. Wrap up the zucchini and squeeze out all the excess liquid. Make sure you reeeeally squeeze that zucchini! You want as much moisture out as possible before baking.
- I added coconut and toasted walnuts for additional flavor and texture. One or both can be left out of this recipe should you desire. You can also substitute a different nut for the walnuts – pecans would be excellent!
- Line your pan with parchment paper. I like to remove my cake from the pan to slice it. The parchment not only helps the cake bake more evenly, but it also allows for easy removal from the pan.
- This cake is lovely straight from the oven and can be served as is or with a dusting of powdered sugar. This dusting wand is my favorite tool for a flawless finish. I opted for a quick cream cheese icing to give it some added sweetness and a pop of color. It also creates a yummy place for the toasted walnuts to stick to.
- My Nana used to top her carrot cake with a sprinkle of chopped, toasted nuts and I love the added texture it gives this cake. It’s easy to do but can also be skipped if you’re in a hurry or don’t like nuts.
- Mix the batter just until combined to avoid a dense, tough cake.
More Cake Recipes
Zucchini Spice Cake
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- â…” cup brown sugar
- â…” cup granulated sugar
- 2 large eggs room temperature
- â…” cup unsweetened applesauce
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini squeezed dry, see notes
- 1 cups shredded sweetened coconut optional
- ¾ cup toasted walnuts divided
Cream Cheese Icing
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 to 3 cups powdered sugar
- pinch of salt
- 2 to 3 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together all purpose flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large bowl, whisk together sugars, eggs, applesauce, milk and vanilla extract.⅔ cup brown sugar, ⅔ cup granulated sugar, 2 large eggs, ⅔ cup unsweetened applesauce, ¼ cup whole milk, 1 teaspoon vanilla extract
- Stir in the flour mixture just until combined.
- Stir in zucchini, coconut and toasted walnuts.2 cups grated zucchini, 1 cups shredded sweetened coconut, ¾ cup toasted walnuts
- Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
- Let cool completely before icing.
Cream Cheese Icing
- Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time.4 ounces cream cheese, ¼ cup unsalted butter, 2 to 3 cups powdered sugar
- Add the salt and beat in the milk one tablespoon at a time until your desired consistency is achieved.pinch of salt, 2 to 3 tablespoons whole milk
- Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.
Video
Notes
- Leftover cake can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
- This cake can be frozen but it is best frozen before the icing is added. Wrap pieces of cake in plastic wrap and then foil before storing in an airtight, freezer safe ziploc bag for up to 2 months. To thaw, place in fridge overnight and serve at room temperature.
Nutrition
Originally published August 25, 2018.
Betty Sudiono says
I’ve tried your slow cooker pumpkin cake, it’s so good. I want to try this one, can i put it in a slow cooker instead of baking it in the oven?
Trish - Mom On Timeout says
I’m so glad you enjoyed the pumpkin cake Betty! You know, I haven’t tried this one in the slow cooker but it’s definitely worth a shot. Please let me know if you give it a try and how it turns out!
Jean says
MayI substitute reg milk for almond milk in Zucchini cake recipe?
Trish - Mom On Timeout says
Yes you sure can Jean!
Lillian Apio says
Thank you
EDVALDO BARROSO COSTA says
I loved your recipe.
Trish - Mom On Timeout says
Thank you so much!
Elizabeth Mason says
try them all so far real good zucchini going to try the spica cake next
Trish - Mom On Timeout says
You’re going to love this one – it’s so good!
Ivory says
Your zucchini bread/cake looks fire! Gotta make this really soon. So moist looking. Thank you for this awesome recipe. Yummy!
Trish - Mom On Timeout says
Thank you so much Ivory! I’d love to know what you think when you give it a try 🙂