Name: Easy Zucchini Spice Cake
Prep time: 10 min
Cook time: PT-487347H32M54S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground cloves (or allspice); 3 large eggs, room temperature; ¾ cup granulated sugar; ½ cup light brown sugar; ¾ cup vegetable oil; ¾ cup unsweetened applesauce; 1 tsp vanilla extract; 1½ cups shredded zucchini, patted dry; 8 oz block-style cream cheese, softened (for frosting); ½ cup unsalted butter, room temperature (for frosting); 2½ cups confectioners’ sugar, sifted (for frosting); 1 tsp vanilla extract (for frosting); Pinch of salt (for frosting); Roughly chopped walnuts for garnish

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Short description

I adore this zucchini spice cake—it’s a soft, moist sheet cake packed with cozy spices and topped with a creamy frosting. Perfect for using up extra summer zucchini and impressing friends with minimal effort.

Easy Zucchini Spice Cake

Why You’ll Love This Recipe

I find this recipe delightfully simple—no mixer needed and it comes together in minutes. The warm blend of cinnamon, cloves, and nutmeg gives each bite a comforting depth, while the shredded zucchini and applesauce keep the texture ultra-moist. And that cream cheese frosting? It’s just luscious. Plus, it’s ideal for sharing—baked in a 9×13 pan, it’s perfect for summer gatherings.

Ingredients

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

2½ cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground cloves (or allspice)
3 large eggs, room temperature
¾ cup granulated sugar
½ cup light brown sugar
¾ cup vegetable oil
¾ cup unsweetened applesauce
1 tsp vanilla extract
1½ cups shredded zucchini, patted dry

Frosting

8 oz block-style cream cheese, softened
½ cup unsalted butter, room temperature
2½ cups confectioners’ sugar, sifted
1 tsp vanilla extract
Pinch of salt
Roughly chopped walnuts for garnish

Directions

Preheat oven to 350 °F. Grease and line a 9×13 pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cloves.
In another bowl, whisk eggs with granulated and brown sugar until well combined. Add oil, applesauce, and vanilla; whisk again.
Stir dry ingredients into wet mixture until just combined, then fold in the zucchini.
Spread the batter evenly into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
For the frosting, beat cream cheese and butter together until smooth. Add confectioners’ sugar, salt, and vanilla extract, and beat until creamy.
Spread the frosting over the cooled cake and top with chopped walnuts.

Servings and timing

This recipe makes about 15 slices, making it perfect for gatherings.
Prep time: 10 minutes
Bake time: 35–45 minutes
Cooling time: 30–60 minutes before frosting

Variations

I sometimes bake this in two 8-inch round pans or make it into cupcakes—just shorten the baking time a bit.
I like swapping the cream cheese frosting with vanilla buttercream, salted caramel drizzle, or a simple powdered sugar glaze for different occasions.
For added texture, I fold in ½ cup of chopped nuts, chocolate chips, or even raisins.

storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 5 days. I prefer letting slices sit at room temperature for about 30 minutes before serving to soften the frosting.
To freeze, I slice the cake, wrap each piece in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.

FAQs

How important is patting the zucchini dry?

I always pat the zucchini dry to avoid extra moisture in the batter. It helps keep the cake’s texture just right and prevents sogginess.

Can I replace the oil and applesauce?

Yes, I’ve used just oil before when I didn’t have applesauce on hand. It makes the cake a little richer but still delicious. The applesauce does help cut down on fat and adds moisture.

Do I need to peel the zucchini?

No need. I leave the skin on—it softens during baking and adds nice green flecks to the cake without affecting taste.

Can I bake this in a different pan size?

Absolutely. I’ve used round pans and even muffin tins for cupcakes. I just keep an eye on the baking time and test with a toothpick.

How can I tell when it’s done?

I usually go by the toothpick test—insert it in the center, and if it comes out clean or with a few crumbs, it’s ready. The top should also spring back lightly when touched.

Conclusion

This zucchini spice cake has become one of my go-to recipes when I want something easy, cozy, and crowd-pleasing. It’s the perfect way to make use of fresh zucchini, and the warm spices paired with creamy frosting make it feel like a special treat. Whether I’m baking for friends or just craving a sweet snack, this cake never disappoints.