Zucchini Spice Cake with Cream Cheese Icing: A Moist & Flavorful Dessert for Every Occasion

Introduction: A Cake That Feels Like a Hug

There’s something magical about the aroma of spices wafting through the kitchen as a cake bakes. Imagine a cozy autumn evening, leaves crunching underfoot, or even a summer gathering when zucchini is abundant in the garden—this Zucchini Spice Cake with Cream Cheese Icing is the perfect treat.

This recipe brings together warm spices like cinnamon, nutmeg, and cloves, paired with tender zucchini that melts seamlessly into the batter. The result? A moist, perfectly spiced cake topped with a luscious cream cheese icing that adds just the right touch of tang and sweetness.

Whether you’re baking for a holiday, a casual weeknight dessert, or a potluck with friends, this cake delivers both nostalgia and freshness. Inspired by old-fashioned spice cakes but elevated with zucchini’s natural moisture and a cloud-like frosting, it’s a recipe you’ll want to make again and again.

Why You’ll Love This Zucchini Spice Cake

Moist & Tender Texture – Thanks to zucchini and applesauce, this cake stays soft without being heavy.
Warm, Comforting Flavors – Cinnamon, nutmeg, and cloves bring coziness to every bite.
Cream Cheese Icing Perfection – Tangy, creamy, and just sweet enough to balance the spice.
Easy to Make – Simple ingredients, one bowl for wet, one for dry—no complicated steps.
Customizable – Add coconut, walnuts, or even chocolate chips for your own twist.

This isn’t just a cake—it’s a little slice of comfort that appeals to both kids and adults alike.

Ingredients You’ll Need

Here’s a quick breakdown of what goes into this irresistible zucchini spice cake.

For the Cake:

2 cups all-purpose flour – spooned and leveled for accuracy.
1 teaspoon baking soda – helps the cake rise beautifully.
1 teaspoon baking powder – ensures lightness.
1 tablespoon ground cinnamon – the star spice.
¼ teaspoon ground nutmeg – adds depth and warmth.
¼ teaspoon ground cloves – a little goes a long way for rich flavor.
⅔ cup brown sugar – for moisture and caramel notes.
⅔ cup granulated sugar – balances sweetness.
2 large eggs (room temperature) – for structure and richness.
⅔ cup unsweetened applesauce – a healthier fat substitute that keeps the cake moist.
¼ cup whole milk – adds softness to the crumb.
1 teaspoon vanilla extract – ties the flavors together.
2 cups grated zucchini (squeezed dry) – don’t skip squeezing; it prevents excess moisture.
1 cup shredded sweetened coconut (optional) – for a tropical twist.
¾ cup toasted walnuts (divided) – half for the batter, half for garnish.

For the Cream Cheese Icing:

4 ounces cream cheese (softened) – creamy and tangy base.
¼ cup unsalted butter (softened) – adds richness.
2 to 3 cups powdered sugar – for sweetness and structure.
Pinch of salt – balances the flavors.
2 to 3 tablespoons whole milk – adjusts consistency.

Step-by-Step Directions

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

flour
baking soda
baking powder
cinnamon
nutmeg
cloves

This ensures the spices are evenly distributed.

Step 3: Whisk the Wet Ingredients

In a large bowl, combine the sugars, eggs, applesauce, milk, and vanilla extract. Whisk until smooth and slightly frothy.

Step 4: Combine the Batter

Gradually stir in the flour mixture until just combined. Don’t overmix—this keeps the cake tender.

Step 5: Add Zucchini, Coconut, and Walnuts

Fold in the grated zucchini, shredded coconut (if using), and half the toasted walnuts. The zucchini should blend seamlessly into the batter.

Step 6: Bake the Cake

Pour the batter into the prepared baking dish. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Step 7: Make the Cream Cheese Icing

In a bowl, beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar, one cup at a time, then mix in the salt. Add milk, one tablespoon at a time, until you reach your desired consistency.

Step 8: Frost and Garnish

Drizzle the icing over the cooled cake and sprinkle with the remaining walnuts. Slice and serve!

Tips for Success

Squeeze the zucchini – Place grated zucchini in a clean kitchen towel and wring out excess liquid. This keeps the cake from becoming soggy.
Don’t overmix – Stir just until the flour disappears; overmixing can make the cake dense.
Toast your walnuts – Toasting brings out a richer, nuttier flavor.
Chill the cake before frosting – If your kitchen is warm, pop the cake in the fridge for 20 minutes before icing.

Variations to Try

Zucchini-Carrot Spice Cake – Replace 1 cup zucchini with grated carrot.
Chocolate Zucchini Cake – Add ½ cup cocoa powder and swap walnuts for chocolate chips.
Vegan Zucchini Spice Cake – Use flax eggs, dairy-free milk, and vegan butter/cream cheese for the icing.
Gluten-Free Option – Substitute a 1:1 gluten-free flour blend.

Serving Suggestions

As a Dessert – Serve with a scoop of vanilla ice cream.
For Breakfast – Pair with coffee or tea for a cozy morning treat.
Holiday Celebrations – Garnish with a sprinkle of cinnamon or nutmeg for festive flair.

Storing and Freezing

Room Temperature: Store unfrosted cake in an airtight container for up to 3 days.
Refrigerator: Frosted cake keeps well in the fridge for 5 days.
Freezer: Wrap unfrosted cake tightly in plastic and foil; freeze for up to 2 months. Thaw before frosting.

Nutritional Information (Per Serving)

Calories: 400 kcal
Total Fat: 15 g
Saturated Fat: 6 g
Carbohydrates: 58 g
Fiber: 2 g
Sugar: 38 g
Protein: 6 g

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake the cake one day ahead, wrap tightly, and frost just before serving.

2. Do I have to peel the zucchini?
No—leave the skin on for added nutrients and a pop of color.

3. Can I skip the coconut?
Absolutely. It’s optional and doesn’t affect the texture.

4. How do I prevent the icing from being too runny?
Start with less milk, then add gradually until you reach the perfect drizzle consistency.

The Story Behind Zucchini Spice Cake

This recipe is a nod to classic spice cakes that were popular in American kitchens during the 19th and 20th centuries. Families often relied on pantry spices and seasonal produce to create desserts that felt indulgent yet practical. Zucchini became a popular addition in mid-century baking as home gardeners sought creative ways to use their bumper crops.

The inclusion of applesauce adds a modern twist—cutting back on oil while maintaining incredible moisture. Topped with cream cheese icing, this cake bridges tradition and contemporary tastes, making it a timeless dessert.

Why This Recipe Deserves a Spot on Your Table

Every bite of this zucchini spice cake tells a story of warmth, resourcefulness, and celebration. From the tender crumb infused with earthy spices to the silky cream cheese icing, it’s a dessert that’s both familiar and surprising.

It’s not just about eating cake—it’s about creating moments. Sharing a slice with family on a chilly evening, bringing it to a neighbor as a kind gesture, or saving it for a sweet morning pick-me-up.

Final Thoughts

If you’ve been looking for a dessert that’s both comforting and unique, this Zucchini Spice Cake with Cream Cheese Icing is it. It’s an easy bake with show-stopping flavor, perfect for both casual and special occasions.

So grab that zucchini from your garden or local market, preheat your oven, and treat yourself to a cake that tastes like home.