Go Back Email Link
+ servings

Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake with Cream Cheese Frosting brings home all the warm and flavorful fall spices to an incredibly moist zucchini cake. We’ll use 3 whole cups of zucchini! 
4.84 from 6 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 18
Calories 265 kcal


  • 2 C flour
  • 1 teaspoon salt
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 3 teaspoon ground cinnamon or to taste (we like cinnamon)
  • 2 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3 C grated zucchini loosely packed, about 2 medium zucchini
  • ½ C unsalted butter
  • ½ C canola oil or other light oil
  • 1 C granulated sugar
  • ¾ C dark brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 Linked recipe for Cream Cheese Frosting (you'll have a little bit extra, about ½ C)
  • ¼ C chopped pecans or walnuts for topping, optional 1


Preheat oven 350f

  • Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
  • Combine dry ingredients. Set aside.
  • Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
  • In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
  • Add eggs, one at a time, and beat after each addition. Add vanilla.
  • Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
  • Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
  • Pour the batter into the prepared pan, spread evenly.
  • Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.

For the Frosting

  • You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
  • Allow the cake to fully cool and frost.
  • Sprinkle with nuts (optional).
    Slice and serve.
    See notes.


Calories: 265kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 50mgSodium: 297mgPotassium: 206mgFiber: 1gSugar: 22gVitamin A: 331IUVitamin C: 11mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!