Description

This Spiced Zucchini Cake with Cream Cheese Frosting is a moist and flavorful dessert featuring warm spices like cinnamon and cardamom, paired perfectly with a rich, silky cream cheese frosting. Made with shredded zucchini and nuts, this cake offers a tender crumb and a delightful blend of sweet and spiced notes. Ideal for gatherings or a comforting treat, it’s easy to bake and sure to impress.

Ingredients

Cake Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 large eggs
1/2 cup melted coconut oil (or any neutral oil)
1 cup coconut sugar (or packed brown sugar)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup milk of choice (whole milk recommended)
1 medium zucchini, shredded and squeezed of excess moisture (about 1 cup packed grated zucchini)
1/2 cup chopped walnuts (or pecans)

Cream Cheese Frosting Ingredients

4 tablespoons unsalted butter, softened
4 ounces block-style full-fat cream cheese, softened
1 teaspoon vanilla bean paste (or vanilla extract)
Pinch of salt
2 cups powdered sugar
Additional chopped walnuts or pecans for garnish (optional)

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Instructions

Prepare Pan and Oven: Place a rack in the middle of the oven and preheat to 350°F. Lightly spray a 9×9-inch square baking pan with nonstick baking spray. Line it with parchment paper allowing some overhang on the sides for easy removal, then spray the parchment paper as well to prevent sticking. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cardamom, and kosher salt until evenly combined. Set this mixture aside.
Mix Wet Ingredients: In a large bowl, whisk the eggs, melted coconut oil, coconut sugar, maple syrup, vanilla extract, and milk until fully combined and smooth.
Combine Batter: Gradually add the dry flour mixture to the wet ingredients and mix just until combined—be careful not to overmix. Fold in the shredded and moisture-extracted zucchini along with the chopped walnuts, mixing gently until evenly distributed.
Bake the Cake: Pour the batter into the prepared baking pan. Use an offset spatula to smooth the surface evenly. Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then use the parchment paper overhang to lift the cake out and transfer it onto a wire rack. Allow it to cool completely before frosting.
Prepare Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment or in a medium bowl with a handheld mixer, beat the softened butter and cream cheese together on medium speed until light, fluffy, and smooth, about 2 minutes. Add the vanilla bean paste (or extract) and a pinch of salt, continuing to beat until combined.
Add Sugar and Finish Frosting: Gradually add the powdered sugar while mixing on low speed until fully incorporated and silky smooth. Increase speed slightly to achieve a creamy texture.
Frost and Garnish: Spread the cream cheese frosting evenly over the completely cooled cake. Garnish with extra chopped walnuts or pecans if desired.
Serve: Slice the cake into 9-12 wedges for standard servings or into 16 smaller wedges for a snack-size portion. Enjoy your delicious spiced zucchini cake!

Notes

Ensure to squeeze out excess moisture from shredded zucchini to prevent a soggy cake.
You can substitute coconut sugar with packed brown sugar for similar sweetness and texture.
Use neutral oils like vegetable or canola oil if you prefer over coconut oil.
The vanilla bean paste adds a rich vanilla flavor but can be replaced with regular vanilla extract.
Walnuts can be swapped for pecans or omitted for a nut-free version.
The cake is best served after it cools completely to allow the frosting to set well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American