If you’ve ever grown zucchini (or lived near someone who does), you know one thing for sure — when it’s ready, it’s really ready. One day there’s nothing, and the next day you’ve got three baseball-bat-sized zucchinis on your counter. While sautéed zucchini and grilled zucchini are great, I like to take a more… sweet approach.

That’s where this Zucchini Spice Cake with Cream Cheese Frosting comes in. It’s moist, flavorful, and topped with a frosting so luscious you’ll want to eat it by the spoonful. The zucchini adds incredible moisture without making the cake taste like vegetables, while warm spices like cinnamon and nutmeg make each bite comforting and rich.

And while this cake tastes like it belongs to a cozy fall afternoon, I think it’s the perfect way to enjoy zucchini season — even when the weather outside still feels like summer. Bake it now, slice and serve it with a cold glass of iced tea, or freeze it to enjoy later when the air turns crisp.

Why You’ll Love This Zucchini Spice Cake

A delicious way to use garden zucchini – No more wondering what to do with all that extra zucchini.
Moist and tender – The zucchini shreds melt into the batter, giving you a cake that stays soft for days.
Cream cheese frosting perfection – Tangy, creamy, and lightly sweet — it balances the warm spices perfectly.
Freezer-friendly – Bake the cake ahead, freeze it unfrosted, and frost it when you’re ready to serve.
Nut-free and still crunchy – Toffee bits add texture without any nuts (perfect for allergy-friendly baking).

Ingredients You’ll Need

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

Optional for Decoration:

Toffee bits (nut-free crunch)

Step-by-Step Instructions

1. Prep Your Pans

Preheat your oven to 350°F (175°C). Grease and flour a 9×13” baking pan or two 9” round cake pans if you’re making a layered cake.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Build the Wet Base

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the grated zucchini and vanilla extract.

4. Combine Wet and Dry

Gently fold the dry mixture into the wet ingredients until just combined. Overmixing can make your cake tough, so stop as soon as there are no visible streaks of flour.

5. Bake

Pour the batter evenly into your prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If baking round layers, check at 28 minutes — they may bake slightly faster.

6. Cool Completely

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting

1. Cream It Together

In a medium bowl, beat the cream cheese and butter together until smooth and fluffy.

2. Add the Sweetness

Gradually add the powdered sugar, mixing until incorporated. Add the vanilla extract and 1 tablespoon of milk, then beat until smooth. Add more milk if needed for a spreadable consistency.

3. Frost & Decorate

If making a single-layer cake, spread frosting evenly across the top. For a layered cake, double the frosting recipe. Frost between layers, then cover the top and sides. Pipe scallops around the edges if you want a bakery-style look.

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.

Serving Ideas

Summer BBQs – Slice into squares and serve chilled for a cool, creamy treat.
Fall Gatherings – Dust with cinnamon before serving for an autumn touch.
Holidays – Dress it up with piped designs and seasonal decorations.

Storage & Freezing

Room Temperature – Store frosted cake in an airtight container at room temp for up to 2 days.
Refrigerator – Keeps well for 4–5 days when covered.
Freezer – Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the fridge before frosting.

Why This Cake Works in Summer and Fall

The zucchini makes this recipe perfect for late summer when gardens are overflowing. But the cinnamon and nutmeg give it those cozy vibes that make it right at home on a Thanksgiving dessert table. This is one of those recipes you’ll want to save for any time of year.

And trust me — no one will know they’re eating zucchini unless you tell them. 😉