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Moist zucchini spice cake topped with creamy cream cheese frosting and decorated with scalloped edges and toffee bits, perfect for using garden zucchini in a sweet dessert.

Zucchini Spice Cake with Cream Cheese Frosting – The Sweet Side of Summer’s Bounty

This Zucchini Spice Cake with Cream Cheese Frosting is the perfect way to use up fresh garden zucchini. Moist, tender, and filled with cozy spices like cinnamon and nutmeg, this cake is topped with a luscious cream cheese frosting. Make it as a single layer for a quick dessert or double the frosting for a show-stopping layered cake. Nut-free and freezer-friendly, it’s a recipe you’ll come back to year after year.
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Prep Time 20 minutes
Cook Time 40 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated zucchini about 2 medium zucchini
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk as needed for consistency

Method
 

  1. 1️⃣ Preheat oven to 350°F. Grease and flour a 9x13” baking pan (or two 9” round pans for a layered cake).
  2. 2️⃣ In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 3️⃣ In a large bowl, beat together sugars and oil. Add eggs one at a time. Stir in zucchini and vanilla.
  4. 4️⃣ Add dry ingredients to wet, stirring until just combined. Don’t overmix.
  5. 5️⃣ Pour into pan(s) and bake 30–35 minutes, until toothpick comes out clean. Cool completely.
  6. 6️⃣ For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla and milk if needed.
  7. 7️⃣ Frost the cooled cake. If layered, double the frosting (like I did) and decorate with piped edges and toffee bits!

Notes

My Tips for the Best Zucchini Spice Cake

  • Freeze Before Frosting – If you want to make the cake ahead, bake it, let it cool completely, wrap it well, and freeze. Frost it straight from frozen for crumb-free decorating.
  • Add Crunch Without Nuts – I used toffee bits to keep this nut-free while still adding texture.
  • Use Fresh Zucchini – No need to peel; just wash, trim the ends, and grate. Fresh zucchini gives the best moisture and texture.
  • Double the Frosting – For layered cakes, more frosting means more wow factor.