Description
A moist and tender zucchini spice cake infused with cinnamon, nutmeg, and cloves, naturally sweetened with applesauce, and topped with creamy cream cheese frosting. A comforting and versatile dessert for any occasion.
Ingredients
- 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, 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 shredded coconut (optional)
- 3/4 cup walnuts, toasted (reserve some for garnish)
- For the cream cheese icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 to 3 cups confectioners’ sugar
- Pinch of salt
- 2 to 3 tbsp whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together brown sugar, white sugar, eggs, applesauce, milk, and vanilla until smooth.
- Stir dry mixture into wet ingredients just until combined. Do not overmix.
- Fold in grated zucchini, coconut (if using), and walnuts, reserving a handful for garnish.
- Spread batter evenly into the prepared pan.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
- Let cake cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, salt, and milk until creamy and spreadable.
- Frost cooled cake and garnish with reserved walnuts.
Notes
Swap half of the flour with whole wheat flour for a heartier texture.
If no applesauce is available, use mashed banana or melted butter.
Pecans can replace walnuts, or add raisins for extra sweetness.
For dairy-free, use almond milk in the batter and dairy-free cream cheese for frosting.
Squeeze zucchini well to prevent a soggy cake.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
