Moist Zucchini Cake: 1 Bowl Bliss

Got a mountain of zucchini from the garden that’s practically begging to be used? Oh, I totally get it! There’s something so incredibly satisfying about transforming all that fresh summer veggie goodness into something truly delicious. This zucchini cake recipe is my absolute go-to. It’s so unbelievably moist and ridiculously easy – seriously, it’s a one-bowl wonder! It’s the perfect way to capture that pure joy of simple, soul-satisfying cooking, just like finding peace in a perfect loaf of bread. This cake is approachable, bursting with flavor, and just begging to be shared with your favorite people.

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Why You’ll Love This Moist Zucchini Cake

Seriously, it’s a no-brainer when you’ve got too much zucchini hanging around. Here’s why this recipe is a winner:

• It’s a One-Bowl Dream: Less mess, people! Everything for the cake batter goes right into one bowl. Cleanup is a breeze, leaving you more time to relax.
• Super Moist Texture: Thanks to all that shredded zucchini, this cake stays incredibly moist for days. No dry crumbly bits here!
• Perfectly Spiced: Warm spices like cinnamon, nutmeg, and cloves give it the most comforting, cozy flavor. It smells amazing while baking!
• So Versatile: Love chocolate? Toss in some chips! Want it simpler? Skip the frosting and do a dusting of powdered sugar. It’s your cake, your rules!
• Uses Up Your Garden Bounty: It’s the ultimate way to enjoy that surplus zucchini you’ve been harvesting. Talk about a satisfying bake!
• Topped with Dreamy Frosting: The tangy cream cheese frosting is the perfect sweet-and-tart counterpoint to the spiced cake. Pure heaven!

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Ingredients for Your Zucchini Cake

Alright, let’s get our goodies ready! This list is your roadmap to the most delicious zucchini cake. Don’t worry, it’s all pretty straightforward stuff you probably already have:

For the Zucchini Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (go ahead and give it a good squeeze to get some of that extra water out – it makes a difference!)
• 1/2 cup chopped walnuts or pecans (these are totally optional, but they add a lovely little crunch!)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, make sure it’s softened up so those lumps disappear
• 1/2 cup (that’s one stick!) unsalted butter, also softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (sometimes called confectioners’ sugar)

How to Prepare This Easy Zucchini Cake

Alright, friends, let’s bring this amazing cake to life! The best part? It’s all done in one bowl – less washing up means more yummy cake-eating time. We’ll whip up the batter, get it baked, and then top it with that dreamy cream cheese frosting. It’s seriously simple and totally rewarding!

Preparing the Zucchini Cake Batter

First things first, grab your biggest mixing bowl. Preheat your oven to 350°F (that’s 175°C for you metric folks!) and get your 9×13 inch pan greased and floured, or use some of that handy cake goop. Now, into that single bowl, whisk together your flour, baking soda, cinnamon, nutmeg, cloves, and salt. Then, pour in the sugar, those three eggs, your oil, and that splash of vanilla. Give it a gentle mix until everything’s just combined – don’t go crazy overmixing! Finally, fold in your shredded zucchini and any nuts you’re using.

Baking Your Zucchini Cake to Perfection

Pour all that glorious batter into your prepared pan and spread it out evenly – think of it like tucking it into bed! Pop it into that preheated oven and let it bake for about 30 to 35 minutes. The best way to know it’s done is the wooden skewer test: stick one in the middle, and if it comes out clean, you’re golden! Let the cake cool in the pan for about 10 minutes before you carefully flip it onto a wire rack to cool down completely. Patience is key here!

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Making the Cream Cheese Frosting

While your cake is doing its cooling thing, let’s whip up that divine frosting. In a separate bowl – don’t worry, just one for the frosting! – beat your softened cream cheese and butter together until they’re super smooth and creamy. Seriously, no lumps allowed! Then, beat in the vanilla extract and that powdered sugar until you get a light, fluffy, and totally irresistible frosting.

Frosting and Finishing Your Zucchini Cake

Once your cake is totally cool – and I mean *completely* cool, otherwise, you’ll have a melty mess – it’s time for the grand finale! Grab your spatula and spread that luscious cream cheese frosting evenly all over the top of the cake. Just look at that beauty!

Tips for a Perfect Spiced Zucchini Sheet Cake

You’ve got this! Baking this zucchini cake is super easy, but here are my little secrets to guarantee it turns out absolutely perfect every single time:

• Squeeze That Zucchini! Please, please, please don’t skip this step! Grate your zucchini, then grab a handful and give it a good squeeze over the sink. Getting out that extra water is key to avoiding a soggy cake and keeping that moist-but-not-watery texture we love.
• Don’t Overmix the Batter: Once you add the flour and then the zucchini, just mix until things are *barely* combined. Overmixing makes the cake tough, and nobody wants that! A few little streaks of flour are totally fine; they’ll disappear.
• Cool Completely Before Frosting: I know, I know, it’s hard to wait when that frosting looks so good! But if you frost a warm cake, you’ll end up with a melty, gloopy mess. Patience, my friend, patience! Let it cool down all the way.

Zucchini Cake Variations to Try

Now, this fluffy, spiced zucchini cake is pretty darn perfect on its own, but you know me – I love a good twist! If you’re feeling a little adventurous or just want to switch things up, here are a couple of simple ways to make this recipe your own. It’s all about flexing those creative kitchen muscles!

• Go for Chocolate Zucchini Cake: Craving something a little more decadent? Easy peasy! Just fold in about half a cup of your favorite chocolate chips – semi-sweet, milk chocolate, dark chocolate, whatever makes your heart sing – right along with the zucchini. Bake it up as usual, but maybe skip the frosting or just do a simple dusting of powdered sugar so the chocolate really shines through. chocolate zucchini bread
• Spiced Zucchini Sheet Cake Fun: If you’re looking for something a bit lighter or maybe just want that lovely spiced flavor without the cream cheese frosting, no problem! Bake the cake exactly as the recipe says, but once it’s completely cooled, just give it a lovely dusting of powdered sugar. It looks so elegant and still tastes incredible! It’s a perfect, simple summer treat.

Storing and Freezing Your Zucchini Cake

Okay, so you’ve got this amazing zucchini cake, and maybe you just can’t finish it all in one sitting – which, trust me, is a real feat! If you have any leftovers, you can keep it wrapped up on the counter for a day or two if your kitchen isn’t too warm. For longer storage, pop it in the fridge. But the real magic? This cake freezes like an absolute dream!

To freeze it, make sure your Zucchini Cake (frosted or unfrosted, your call!) is totally cool. Wrap it super well first in plastic wrap, then give it a second layer of protection with some aluminum foil. This keeps it fresh as can be for up to 3 months. When you’re ready for a slice of pure comfort, just let it thaw out on the counter for a few hours. Honestly, it tastes almost as good as when it was freshly baked!

Frequently Asked Questions About Zucchini Cake

I get asked these questions all the time about my zucchini cake, especially from fellow garden enthusiasts! It’s amazing how many little things can make such a difference, so here are the answers straight from my kitchen notes:

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Enjoying Your Delicious Summer Veggie Dessert

Now that you’ve got this gorgeous, moist zucchini cake, it’s time for the best part: enjoying it! Honestly, a thick slice of this cake is pure bliss on its own, maybe with a nice warm cup of coffee or a soothing cup of tea. It’s also the perfect sweet ending to any summer meal, whether you’re grilling out or having a cozy dinner. It just hits the spot, you know?

Nutritional Information for Zucchini Cake

Just a little heads-up, the nutrition info for this delicious zucchini cake is just an estimate. It can totally change depending on the exact ingredients and brands you use, so keep that in mind!

Moist Zucchini Cake with Cream Cheese Frosting

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A simple, one-bowl zucchini cake recipe that’s incredibly moist and packed with spice. Perfect for using up garden zucchini, this cake is topped with a tangy cream cheese frosting and can be frozen for later enjoyment.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (about 2 medium)
• 1/2 cup chopped walnuts or pecans (optional)
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Add the granulated sugar, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
4. Gently fold in the shredded zucchini and chopped nuts (if using).
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
9. Beat in the vanilla extract and powdered sugar until the frosting is light and fluffy.
10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
11. For freezing: Cool the cake completely. Frost it, then cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Notes

• Ensure your zucchini is well-drained after shredding to prevent a watery cake.
• You can add 1/2 cup of chocolate chips to the batter for a chocolate zucchini cake variation.
• For a spiced zucchini sheet cake, omit the cream cheese frosting and dust with powdered sugar.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg