Zucchini Spice Cake: A Moist and Delicious Autumn Treat

Zucchini bread’s sophisticated cousin, zucchini spice cake, is the perfect way to use up that end-of-summer zucchini bounty and transition into the cozy flavors of fall. This cake is incredibly moist, thanks to the zucchini, and packed with warm spices like cinnamon, nutmeg, and cloves. It’s easy to make, and the results are simply irresistible. Whether you frost it with cream cheese frosting or enjoy it plain with a cup of coffee, this zucchini spice cake will quickly become a family favorite.

## Why You’ll Love This Zucchini Spice Cake

* **Incredibly Moist:** The grated zucchini adds moisture without contributing a strong zucchini flavor. You’ll be amazed at how soft and tender this cake is.
* **Perfectly Spiced:** The blend of cinnamon, nutmeg, cloves, and ginger creates a warm and comforting flavor profile that’s perfect for fall.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy equipment.
* **Versatile:** Enjoy it plain, with a simple glaze, or topped with cream cheese frosting. You can also add nuts or dried fruit for extra texture and flavor.
* **Great for Using Zucchini:** If you have an abundance of zucchini from your garden or a local farmer’s market, this is a fantastic way to use it up.
* **Freezable:** The cake freezes well, so you can make it ahead of time and enjoy it later.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious zucchini spice cake:

* **All-Purpose Flour:** The base of the cake. Make sure to measure it accurately.
* **Baking Soda:** Helps the cake rise and gives it a light and airy texture.
* **Baking Powder:** Works in conjunction with baking soda to provide extra lift.
* **Salt:** Enhances the flavors of the other ingredients.
* **Ground Cinnamon:** A key spice that provides warmth and sweetness.
* **Ground Nutmeg:** Adds a subtle, nutty flavor.
* **Ground Cloves:** Provides a warm, pungent note.
* **Ground Ginger:** Contributes a subtle spiciness.
* **Eggs:** Bind the ingredients together and add richness.
* **Granulated Sugar:** Sweetens the cake and helps it retain moisture.
* **Brown Sugar:** Adds a molasses-like flavor and contributes to the cake’s moistness.
* **Vegetable Oil:** Keeps the cake moist and tender. You can also use canola oil or melted coconut oil.
* **Vanilla Extract:** Enhances the flavors of the other ingredients.
* **Shredded Zucchini:** The star of the show! Be sure to squeeze out any excess moisture.
* **Optional Add-ins:** Chopped nuts (walnuts, pecans), raisins, chocolate chips.

**For the Cream Cheese Frosting (Optional):**

* **Cream Cheese:** Softened to room temperature.
* **Unsalted Butter:** Softened to room temperature.
* **Powdered Sugar:** Sweetens and thickens the frosting.
* **Vanilla Extract:** Enhances the flavor of the frosting.
* **Milk or Cream:** To adjust the consistency of the frosting (optional).

## Equipment You’ll Need

* **Two 9×5 inch Loaf Pans:** Or a 9×13 inch baking pan.
* **Mixing Bowls:** For mixing the dry and wet ingredients.
* **Whisk:** For whisking the dry ingredients.
* **Electric Mixer:** For creaming the wet ingredients and making the frosting.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding in the zucchini.
* **Grater:** For grating the zucchini.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Wire Rack:** For cooling the cake.

## Step-by-Step Instructions

Here’s a detailed guide on how to make this delicious zucchini spice cake:

**1. Prepare the Zucchini:**

* Wash and trim the ends off the zucchini. You don’t need to peel it.
* Grate the zucchini using a box grater or food processor.
* Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is crucial to prevent the cake from becoming soggy. You might be surprised by how much water comes out! Discard the water.

**2. Preheat Oven and Prepare Pans:**

* Preheat your oven to 350°F (175°C).
* Grease and flour two 9×5 inch loaf pans. You can also use baking spray with flour. Alternatively, line the pans with parchment paper, leaving an overhang for easy removal.

**3. Combine Dry Ingredients:**

* In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure the spices are evenly distributed.

**4. Cream Wet Ingredients:**

* In a separate large mixing bowl, cream together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract using an electric mixer until light and fluffy. This usually takes about 2-3 minutes. The mixture should be noticeably lighter in color and have a slightly increased volume.

**5. Combine Wet and Dry Ingredients:**

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.

**6. Fold in Zucchini:**

* Gently fold in the squeezed-out zucchini until evenly distributed throughout the batter. Also, fold in any optional add-ins like chopped nuts or raisins at this stage.

**7. Pour Batter into Pans:**

* Divide the batter evenly between the prepared loaf pans. Use a spatula to spread the batter evenly.

**8. Bake:**

* Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven.

**9. Cool:**

* Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans first prevents them from breaking.

**10. Make the Cream Cheese Frosting (Optional):**

* While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
* Gradually add the powdered sugar, beating on low speed until combined.
* Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.

**11. Frost the Cake (Optional):**

* Once the cakes are completely cool, frost them with the cream cheese frosting. You can use a spatula or piping bag to apply the frosting.

**12. Serve and Enjoy:**

* Slice the zucchini spice cake and serve. It’s delicious on its own or with a cup of coffee or tea. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly and freeze it.

## Tips for the Best Zucchini Spice Cake

* **Don’t skip squeezing the zucchini:** This is essential for preventing a soggy cake. Use a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
* **Measure flour accurately:** Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in a dry cake.
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
* **Use room temperature ingredients:** Room temperature eggs, butter, and cream cheese will incorporate more easily and create a smoother batter and frosting.
* **Adjust spices to your liking:** If you prefer a more intense spice flavor, feel free to add a little extra cinnamon, nutmeg, or cloves.
* **Add nuts or dried fruit:** For extra texture and flavor, add chopped walnuts, pecans, or raisins to the batter.
* **Use high-quality spices:** Freshly ground spices will have a more potent flavor than older, pre-ground spices.
* **Let the cake cool completely before frosting:** Frosting a warm cake will cause the frosting to melt and slide off.
* **For a glaze instead of frosting:** Whisk together powdered sugar with a little milk or lemon juice until smooth. Drizzle over the cooled cake.

## Variations and Add-ins

* **Chocolate Chip Zucchini Spice Cake:** Add 1 cup of chocolate chips to the batter.
* **Walnut Zucchini Spice Cake:** Add 1 cup of chopped walnuts to the batter.
* **Raisin Zucchini Spice Cake:** Add 1 cup of raisins to the batter. Soak the raisins in warm water for 15 minutes before adding them to the batter to plump them up.
* **Apple Zucchini Spice Cake:** Add 1 cup of finely diced apples to the batter. Reduce the amount of zucchini by 1/2 cup.
* **Pumpkin Spice Zucchini Cake:** Add 1/2 cup of pumpkin puree to the batter. Reduce the amount of oil by 1/4 cup and add 1/2 teaspoon of pumpkin pie spice.
* **Lemon Glaze:** Instead of cream cheese frosting, make a simple lemon glaze by whisking together powdered sugar with lemon juice until smooth.
* **Orange Zest:** Add 1 tablespoon of orange zest to the batter for a bright citrus flavor.

## Serving Suggestions

* Enjoy a slice of zucchini spice cake with a cup of coffee or tea.
* Serve it as a dessert after a meal.
* Bring it to a potluck or bake sale.
* Package it up as a gift for friends and family.
* Serve it with a scoop of vanilla ice cream or whipped cream.
* Toast a slice of zucchini spice cake and spread it with butter or cream cheese.

## How to Store Zucchini Spice Cake

* **Room Temperature:** Store leftover cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store leftover cake in an airtight container in the refrigerator for up to a week.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

## Nutritional Information (approximate, per slice)

* Calories: 350-450 (depending on frosting and add-ins)
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 40-60g
* Sugar: 25-35g
* Protein: 3-5g

## Zucchini Spice Cake Recipe

**Yields:** 2 loaves
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 3 large eggs
* 1 3/4 cups granulated sugar
* 3/4 cup brown sugar, packed
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups shredded zucchini, squeezed dry
* Optional: 1 cup chopped nuts (walnuts, pecans), raisins, or chocolate chips

**Cream Cheese Frosting (Optional):**

* 8 ounces cream cheese, softened
* 1/2 cup (1 stick) unsalted butter, softened
* 3 cups powdered sugar
* 1 teaspoon vanilla extract
* 1-2 tablespoons milk or cream, optional

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
5. Fold in the squeezed zucchini and any optional add-ins.
6. Pour batter into prepared loaf pans.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
9. While the cakes are cooling, prepare the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk or cream, if needed, to reach desired consistency.
10. Once the cakes are completely cool, frost with cream cheese frosting (if using).
11. Slice and serve. Enjoy!

This Zucchini Spice Cake is a delicious and comforting treat that’s perfect for any occasion. Enjoy making and sharing it with your loved ones!