Why You’ll Love This Recipe

I love how this cake sneaks in vegetables without anyone noticing, especially kids. The grated zucchini blends right into the batter, keeping it moist without making it taste like veggies. The warm spices remind me of fall baking, and I appreciate how the flavors deepen the next day. The recipe is straightforward, doesn’t require special equipment, and I can easily customize it with nuts, coconut, or even raisins. It’s truly one of those recipes I come back to again and again when I have zucchini piling up.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the zucchini cake:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
2/3 cup packed brown sugar
2/3 cup white sugar
2 large eggs (at room temperature)
2/3 cup plain applesauce
1/4 cup whole milk
1 tsp vanilla extract
2 cups zucchini, grated and squeezed dry
1 cup sweetened coconut, shredded (optional)
3/4 cup walnuts, toasted (reserve some for garnish)

For the cream cheese icing:
4 oz softened cream cheese
1/4 cup unsalted butter, softened
2 to 3 cups confectioners’ sugar
Pinch salt
2 to 3 tbsp whole milk

Directions

Preheat oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray and line with parchment paper.
In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk brown sugar, white sugar, eggs, applesauce, milk, and vanilla until smooth.
Stir dry mixture into wet ingredients just until combined. Do not overmix.
Gently fold in grated zucchini, coconut (if using), and walnuts, reserving a handful for garnish.
Spread batter evenly in the prepared pan.
Bake 25–28 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Let cool completely before frosting.
For frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, salt, and milk a little at a time until creamy and spreadable. Frost cooled cake and garnish with reserved walnuts.

Servings and Timing

This recipe makes 12 servings. Preparation takes about 20–30 minutes, baking time 25–30 minutes, for a total of 45–60 minutes.

Variations

I sometimes swap half the all-purpose flour with whole wheat flour for a heartier texture. If I don’t have applesauce, I use mashed banana or melted butter. Pecans make a great substitute for walnuts, and when I want extra sweetness, I fold in a handful of raisins. For a dairy-free option, I use almond milk in the batter and a dairy-free cream cheese for the frosting.

Storage/Reheating

I keep this cake covered at room temperature for up to 3 days if unfrosted. Once frosted, I refrigerate it, where it stays fresh for up to 5 days. For longer storage, I freeze the unfrosted cake for up to 3 months, wrapped tightly in plastic and foil. When ready to serve, I thaw it overnight in the fridge, bring it to room temperature, and then frost.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the day before. The spices develop more flavor overnight, and the cake stays moist.

Do I need to peel the zucchini?

No, I don’t peel it. The skin is thin and blends right into the cake.

How do I prevent the cake from being soggy?

I always squeeze the grated zucchini well with a towel or cheesecloth to remove excess water.

Can I double the recipe?

Yes, I double it and bake in a 9×13 pan, increasing the baking time slightly.

Is the coconut necessary?

No, it’s optional. I sometimes skip it or replace it with extra nuts or raisins.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it turns out great.

What’s the best way to toast walnuts?

I spread them on a baking sheet and toast at 350°F for about 8–10 minutes until fragrant.

Can I use oil instead of applesauce?

Yes, I replace applesauce with an equal amount of vegetable oil or melted butter.

How do I know when the cake is done?

I insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I freeze the cake with frosting?

I don’t recommend it since the frosting texture changes. I prefer freezing it unfrosted.

Conclusion

This classic zucchini spice cake is one of those recipes I love to make when I want something comforting yet easy. The zucchini keeps it moist, the spices make it warm and inviting, and the cream cheese frosting ties it all together. It’s versatile enough for dessert, brunch, or just an afternoon coffee break, and I always find myself coming back to it whenever I have fresh zucchini on hand.