Zucchini Spice Cake

This Zucchini Spice Cake is a moist, tender dessert that I love to make when zucchini is in season—or when I just want a subtly sweet cake with warm, cozy spices. The shredded zucchini keeps it soft and fluffy, while cinnamon, nutmeg, and cloves give it that nostalgic, homemade flavor that reminds me of autumn days and kitchen warmth.

Why You’ll Love This Recipe

I love this cake because it’s an easy way to use up extra zucchini and still end up with something indulgent. It’s not overly sweet, but full of flavor, and the texture is perfect thanks to the moisture from the zucchini. I can serve it plain, dusted with powdered sugar, or topped with cream cheese frosting. No matter how I dress it up, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
ground cloves
eggs
granulated sugar
brown sugar
vegetable oil
vanilla extract
shredded zucchini
optional: chopped walnuts or raisins

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.

2. In a medium bowl, I whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, I beat the eggs with the granulated and brown sugar until smooth.

4. I add the vegetable oil and vanilla extract and mix until fully combined.

5. I stir the dry ingredients into the wet mixture just until combined.

6. I fold in the shredded zucchini, and if I’m using them, I stir in the chopped walnuts or raisins.

7. I pour the batter into the prepared pan and spread it evenly.

8. I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool completely before slicing or frosting, if I’m using frosting.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Around 320 kcal per slice

Variations

Sometimes I add a handful of mini chocolate chips for a bit of sweetness, or swap the walnuts for pecans. If I want a lighter cake, I use half applesauce and half oil. I’ve also turned this into cupcakes by dividing the batter into muffin tins and reducing the baking time to about 20 minutes.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. If it’s frosted with cream cheese, I refrigerate it and let it come to room temperature before serving. It also freezes well—just wrap individual slices or the whole cake tightly and freeze for up to 2 months.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin is soft and adds color and nutrients. I just wash and grate it with a box grater.

Can I use frozen shredded zucchini?

Yes, I squeeze out the excess moisture after thawing it. Too much water can make the cake gummy.

Is this cake sweet?

It’s moderately sweet—just enough to make it a treat, but not overly sugary. I think it strikes a great balance.

Can I make this gluten-free?

I’ve used a 1:1 gluten-free flour blend with good results. I just make sure to check that my baking soda and other ingredients are gluten-free too.

What kind of frosting goes best?

I love a tangy cream cheese frosting on this cake, but it’s also great with a simple dusting of powdered sugar or a vanilla glaze.

Conclusion

This Zucchini Spice Cake is a warm, inviting dessert that turns a humble vegetable into something truly special. I love how easy it is to make, how moist it stays, and how perfectly spiced each bite is. Whether I serve it plain or frosted, it never lasts long once it’s out of the oven.

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