Name: Zucchini Spice Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 3/4 cup vegetable oil; 2 tsp vanilla extract; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 cups shredded zucchini; Optional: 1/2 cup chopped walnuts or pecans; Optional: 1/2 cup raisins

Jump to Recipe·Leave a Review

This Zucchini Spice Cake is one of my favorite ways to use up fresh zucchini. It’s moist, warmly spiced, and filled with subtle sweetness that pairs beautifully with cream cheese frosting or a simple dusting of powdered sugar. The zucchini melts into the batter, adding incredible texture and moisture without making the cake taste like vegetables.

Why You’ll Love This Recipe

I love how this cake manages to be both wholesome and indulgent. The warm spices—like cinnamon and nutmeg—make every bite cozy and comforting, while the shredded zucchini keeps the crumb moist and soft. It’s easy to make, comes together in one bowl, and always surprises people when they realize there’s a veggie hidden inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
vanilla extract
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
shredded zucchini
optional: chopped walnuts or pecans
optional: raisins

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan (or two 8-inch round pans if I’m making a layer cake).
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, I beat the eggs, sugars, oil, and vanilla until smooth.
I gradually add the dry ingredients into the wet mixture, stirring just until combined.
I fold in the shredded zucchini, and if I’m using them, the nuts and raisins.
I pour the batter into the prepared pan and smooth the top.
I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before frosting or serving.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 50–55 minutes
Calories per serving: Approximately 380–420 kcal (without frosting)

Variations

Sometimes I stir in crushed pineapple or applesauce for a fruity twist, or swap the nuts for chocolate chips if I’m serving kids. When I want a richer dessert, I top the cooled cake with cream cheese frosting and a sprinkle of cinnamon sugar. I’ve also made this recipe into muffins—just reduce the bake time to about 20–25 minutes.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. If it’s frosted, I keep it chilled and let slices come to room temperature before serving. It freezes well, too—I wrap unfrosted slices individually for easy snacking later.

FAQs

Does the zucchini need to be peeled?

No, I keep the peel on. It blends right into the batter and adds extra nutrition and color.

Can I use whole wheat flour?

Yes, I’ve swapped up to half of the all-purpose flour with whole wheat for a heartier texture.

How do I keep the cake from getting soggy?

I squeeze the shredded zucchini gently with a paper towel if it’s very wet. I don’t want it completely dry, just not dripping.

Can I make this recipe dairy-free?

Absolutely. The base cake contains no dairy—just skip the frosting or use a dairy-free alternative if needed.

What kind of frosting works best?

Cream cheese frosting is my favorite—it complements the spices perfectly. A simple glaze or whipped topping also works well.

Conclusion

This Zucchini Spice Cake is the perfect blend of cozy flavors and wholesome ingredients. It’s moist, flavorful, and easy to customize, making it a great choice for any occasion—from potlucks to after-dinner treats. Once I started baking this, it quickly became a year-round favorite in my kitchen.