Okay, okay, hear me out: zucchini in cake? I know it sounds kinda weird, but trust me on this one! You honestly can’t even *taste* the zucchini. What you *do* taste is this unbelievably moist, perfectly spiced cake that’s just… wow. Seriously, it’s like magic!
This zucchini spice cake recipe has been a total family staple for years. My grandma used to make it ALL the time, especially when her garden was overflowing with zucchini (which, let’s be real, was pretty much always!). It’s the perfect way to sneak in some veggies and have a ridiculously delicious dessert. Win-win!
The texture is just dreamy – super soft and tender, with a hint of spice that warms you right up. Think cinnamon, nutmeg, a touch of cloves… mmm! And the best part? It’s so easy to make. Even if you’re not a super experienced baker (like me, haha!), you can totally nail this. I promise!
Why You’ll Love This Zucchini Spice Cake Recipe
Seriously, you’re gonna be obsessed with this cake! Here’s why:
- It’s unbelievably moist! Like, melt-in-your-mouth kinda moist.
- That spiced flavor is just *chef’s kiss*. Perfect for cozy fall days (or any day, really!).
- It’s SO easy to make. I’m not kidding – even a beginner baker can totally rock this recipe.
- It’s super versatile! You can add nuts, chocolate chips, frosting… whatever your heart desires!
A Delicious Way to Use Zucchini
Seriously, if you’re drowning in zucchini (we’ve all been there!), this is THE recipe you need. It turns that humble veggie into a total showstopper dessert!
Simple and Straightforward Zucchini Spice Cake Recipe
No fancy ingredients or complicated steps here! This recipe uses stuff you probably already have in your pantry. Plus, it’s so easy to throw together – perfect for a last-minute baking craving!
Zucchini Spice Cake Recipe Ingredients
Alright, let’s talk ingredients! Don’t worry, you probably have most of this stuff already. Here’s what you’ll need to whip up this amazing zucchini spice cake recipe:
- 3 cups all-purpose flour. I usually just use whatever’s cheapest, haha!
- 1 teaspoon baking powder. Gotta get that rise!
- 1 teaspoon baking soda. More rise!
- 1 teaspoon salt. Just a pinch to balance the sweetness.
- 1 tablespoon ground cinnamon. Don’t skimp on this – it’s what makes it *spice* cake!
- 1/2 teaspoon ground nutmeg. Mmm, warm and cozy!
- 1/4 teaspoon ground cloves. A little goes a long way, so don’t overdo it!
- 1 3/4 cups granulated sugar. Sweetness is key!
- 3/4 cup vegetable oil. Canola oil works great too.
- 4 large eggs. Gotta bind it all together!
- 1 teaspoon vanilla extract. Adds a little somethin’ somethin’.
- 2 cups grated zucchini (excess moisture squeezed out). This is the star of the show! Seriously, squeeze out as much water as you can – it makes a HUGE difference.
- 1 cup chopped walnuts or pecans (optional). I love the crunch, but it’s totally up to you!
How to Make This Zucchini Spice Cake Recipe: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get baking! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have a perfect zucchini spice cake in no time!
Preparing the Zucchini Spice Cake Batter
First things first, preheat your oven to 350°F (175°C). And while that’s heating up, grease and flour a 9×13 inch baking pan. I usually just use cooking spray – works like a charm!
Now, in a big bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Just whisk it all together until it’s nicely combined. This makes sure everything’s evenly distributed, ya know?
In a separate bowl (we’re gettin’ serious now!), combine your sugar, oil, eggs, and vanilla extract. Beat it all together until it’s well combined and kinda creamy-looking. I use a hand mixer ’cause I’m lazy, but you can totally do it by hand if you’re feeling ambitious!
Okay, now for the important part: slowly add the wet ingredients to the dry ingredients. Mix until *just* combined. Seriously, don’t overmix! That’s the secret to a tender cake. A few streaks of flour are totally fine. We’re not going for perfection here, just deliciousness!
Finally, stir in your grated zucchini (don’t forget to squeeze out that excess moisture!) and your nuts, if you’re using them. Just fold ’em in gently until they’re evenly distributed. And that’s it – your batter is ready!
Baking Your Perfect Zucchini Spice Cake
Pour that beautiful batter into your prepared pan and spread it out evenly. Now, pop it in the oven for 30-35 minutes. But keep an eye on it! Every oven is different. You’ll know it’s done when a wooden skewer inserted into the center comes out clean. Or with just a few moist crumbs clinging to it – that’s even better!
The cake should also be a nice golden brown color and pulling away from the sides of the pan just a bit. Trust your gut! You’ll know when it’s ready. Just don’t open the oven too often, or the cake might sink. Oops, almost forgot to mention that!
Cooling and Finishing the Zucchini Spice Cake
Once your cake is baked to golden perfection, take it out of the oven and let it cool in the pan for about 10 minutes. This helps it set up a bit so it doesn’t fall apart when you try to take it out.
After 10 minutes, carefully invert the cake onto a wire rack and let it cool completely. I know, it’s torture waiting, but trust me, it’s worth it! A warm cake is just too crumbly to frost.
Once it’s completely cool, you can dust it with powdered sugar, or get fancy and frost it with cream cheese frosting. My favorite part is the frosting! But honestly, it’s delicious either way. Enjoy!
Tips for the Best Zucchini Spice Cake Recipe
Want to make sure your zucchini spice cake is absolutely perfect? Here are a few little secrets I’ve learned over the years:
- Seriously, don’t overmix the batter! It’s the #1 cause of tough cakes.
- Squeeze, squeeze, squeeze that zucchini! Get as much moisture out as you can.
- Adjust the spices to your liking! Want a stronger cinnamon flavor? Go for it! More nutmeg? You do you!
- Let the cake cool completely before frosting or dusting with powdered sugar. Trust me on this one!
Zucchini Spice Cake Recipe Variations
Okay, so you’ve made the basic zucchini spice cake recipe and you’re obsessed (I knew you would be!). Now, wanna get a little crazy? Here are some fun ways to switch things up! ‘Cause, let’s be real, baking should be all about experimenting!
- Try different nuts! Walnuts and pecans are classic, but what about almonds or even macadamia nuts? Ooh, fancy!
- Play around with the spices! Add a pinch of cardamom or some ground ginger for extra warmth.
- Chocolate chips! Need I say more? Dark chocolate, milk chocolate, even white chocolate would be amazing in this zucchini spice cake recipe.
- Cream cheese frosting is always a win! My favorite is adding a little lemon zest to brighten the flavor. Yum!
Storing Your Zucchini Spice Cake Recipe
Got leftovers? Lucky you! To keep your zucchini spice cake recipe super moist, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for about 3 days. Or, pop it in the fridge for up to a week – just let it come to room temperature before serving. Trust me, it’s just as good (maybe even better!) the next day!
FAQs About This Zucchini Spice Cake Recipe
Got questions? I got answers! Here are some of the most common things people ask me about this amazing zucchini spice cake recipe:
Can I freeze this Zucchini Spice Cake?
Absolutely! This cake freezes like a dream! Just wrap it tightly in plastic wrap and then foil, or pop it in a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge or at room temperature. You can even freeze individual slices for a quick treat!
How do I keep my Zucchini Spice Cake moist?
Moistness is key, right? Make sure you squeeze out as much excess moisture as possible from the zucchini. Also, don’t overbake the cake! And when you store it, wrap it tightly to prevent it from drying out. You could even add a little simple syrup brushed on top for extra moisture – shhh, don’t tell anyone I told you that!
Can I use a different type of flour for this Zucchini Spice Cake Recipe?
You can totally experiment with different flours! Whole wheat flour will give it a slightly nuttier flavor and denser texture. Just be careful not to overmix it, as whole wheat flour can make things a little tougher. Gluten-free flour blends should also work, but you might need to add a little extra moisture. I haven’t tried every type of flour under the sun, but feel free to experiment and see what you like best!
Nutritional Information for Zucchini Spice Cake Recipe
Okay, just a heads-up: the nutrition info can vary *a lot* depending on the brands you use and how big you cut your slices. So, this is just an estimate, okay?
Enjoy Your Homemade Zucchini Spice Cake
Alright, time to dig in! I really hope you love this zucchini spice cake recipe as much as my family does. Be sure to rate the recipe and leave a comment letting me know how it turned out!
Print
Delicious Zucchini Spice Cake Recipe: Only 4 Eggs Needed
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful zucchini spice cake.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the grated zucchini and nuts (if using).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired.
Notes
- Squeeze excess moisture from zucchini for best results.
- Adjust spices to your liking.
- Add cream cheese frosting for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
