Name: Zucchini Spice Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: All-Purpose Flour: 2 1/2 cups – provides soft structure; Baking Powder: 1 teaspoon – helps the cake rise; Baking Soda: 1/2 teaspoon – balances acidity and boosts lift; Ground Cinnamon: 1 1/2 teaspoons – adds warm spice; Ground Nutmeg: 1/2 teaspoon – subtle spiced undertone; Ground Cloves: 1/4 teaspoon – adds deep earthy flavor; Salt: 1/2 teaspoon – enhances overall taste; Brown Sugar: 1 cup (packed) – adds moisture and molasses flavor; Granulated Sugar: 1/2 cup – balances sweetness; Eggs: 3 large – binds and provides structure; Vegetable Oil: 3/4 cup – keeps cake moist; Vanilla Extract: 2 teaspoons – adds depth; Zucchini: 2 cups (grated and drained) – adds moisture; Chopped Walnuts (optional): 1/2 cup – adds crunch; Raisins (optional): 1/2 cup – adds sweet bites

Zucchini Spice Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This moist and warmly spiced Zucchini Spice Cake is a comforting treat packed with cinnamon, nutmeg, and tender zucchini. Perfect for any occasion, it’s easy to make, customizable, and sure to become a family favorite.

Author: Ava DiMio
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

All-Purpose Flour: 2 1/2 cups – provides soft structure
Baking Powder: 1 teaspoon – helps the cake rise
Baking Soda: 1/2 teaspoon – balances acidity and boosts lift
Ground Cinnamon: 1 1/2 teaspoons – adds warm spice
Ground Nutmeg: 1/2 teaspoon – subtle spiced undertone
Ground Cloves: 1/4 teaspoon – adds deep earthy flavor
Salt: 1/2 teaspoon – enhances overall taste
Brown Sugar: 1 cup (packed) – adds moisture and molasses flavor
Granulated Sugar: 1/2 cup – balances sweetness
Eggs: 3 large – binds and provides structure
Vegetable Oil: 3/4 cup – keeps cake moist
Vanilla Extract: 2 teaspoons – adds depth
Zucchini: 2 cups (grated and drained) – adds moisture
Chopped Walnuts (optional): 1/2 cup – adds crunch
Raisins (optional): 1/2 cup – adds sweet bites

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
Combine Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, mix eggs, sugars, oil, and vanilla. Fold in dry ingredients, then zucchini and optional add-ins.
Prepare Your Cooking Vessel: Pour the batter into the prepared pan and spread evenly.
Assemble the Dish: Smooth the top and tap the pan to release air bubbles.
Cook to Perfection: Bake for 40–45 minutes or until a toothpick inserted comes out clean.
Finishing Touches: Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Serve and Enjoy: Slice and serve plain, dusted with powdered sugar, or frosted.

Notes

Drain zucchini well but keep a little moisture for best texture.
Don’t overmix the batter to avoid a dense cake.
Flavor improves after resting overnight.
Add-ins like nuts and raisins can be adjusted or omitted.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 160mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Find it online: https://dishmio.com/zucchini-spice-cake/