Zucchini Spice Cake
Moist, tender, and perfectly spiced, this Zucchini Spice Cake is a delightful way to transform fresh, grated zucchini into a dessert masterpiece. Bursting with the warmth of cinnamon, nutmeg, and ginger, this easy-to-make cake is balanced with the natural sweetness of zucchini and a rich blend of granulated and brown sugars. Optional additions like chopped walnuts and raisins bring delightful texture and flavor to every bite. Ready in just an hour, this simple yet elegant bake pairs beautifully with a dusting of powdered sugar or a luscious cream cheese frosting. Whether you’re entertaining guests or enjoying a cozy family dessert, this lightly sweet and spiced zucchini cake will have everyone coming back for seconds. Perfect for fall gatherings, springtime picnics, or any time you crave a comforting homemade treat!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated (about 2 medium zucchinis)
- 0.75 cup walnuts, chopped (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In another mixing bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the grated zucchini. If using, also fold in the chopped walnuts and raisins at this stage.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Optional: Dust with powdered sugar or top with cream cheese frosting for added sweetness.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 38.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
