Easy Zucchini Spice Cake

by Haley // August 22, 2024

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Use your extra summer squash to make a zucchini spice cake with cream cheese frosting. This flavorful cake is soft, moist and perfectly spiced. You’ll love how quick and easy this recipe is!

square slice of zucchini spice cake on a plate with a bite taken out of it by a fork.

Sheet cakes are one of the easiest cakes to bake and this zucchini spice cake is no exception. The dry ingredients go together in one bowl, the wet ingredients in another, then combine the two together. No mixer required! This cake turns out slightly sweet, tender and moist.

Table of Contents

Why You’ll Love This Recipe

Super easy and quick to prepare. No special equipment needed and the batter comes together in minutes!
Flavorful and moist. The addition of spices promises depth of flavor while the zucchini and applesauce guarantees moisture in every slice.
Rich cream cheese frosting. I used my luscious cream cheese frosting recipe that is always a hit with carrot cake. It leaves the tastebuds wanting more.
Perfect for entertaining. Sheet cakes are meant to be shared! Bring this one to your next summer gathering and everyone will be asking for the recipe.

Ingredient Notes

tabletop with bowls of ingredients to make zucchini spice cake.

Zucchini: Use a box grater to shred the zucchini, then pat it dry with a clean cloth.
Spices: Check that the spices are fresh and not expired for the best flavor.
Baking powder and baking soda: These leavening agents help the batter rise. Check that they are fresh and not expired for best results.
Vegetable oil: For a light and moist texture, use a flavorless oil.
Applesauce: Unsweetened applesauce adds moisture and natural sweetness (I tested it in my applesauce spice cake).
Cream cheese: Use block-style cream cheese. It’s thicker than the kind from the tub, which provides more structure for the frosting
Confectioners’ sugar: Also known as powdered sugar, this sweetens the frosting.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Use a different pan. This recipe also works in two 8-inch round pans. Bake at 350 F for 25 to 30 minutes. If you want to make cupcakes, try my zucchini cupcake recipe.

Try a different frosting. Not a fan of cream cheese? Make vanilla buttercream frosting instead or salted caramel frosting.

Add some mix-ins. Stir in 1/2 cup chopped nuts, such as walnuts or pecans. Chocolate chips or dried fruit are also good additions!

How to Make Zucchini Spice Cake

Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Whisk together the eggs, sugar and brown sugar until well combined. Add the vegetable oil, applesauce and vanilla, then mix until incorporated.
Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the shredded zucchini.
Transfer the batter to a greased 9×13 baking pan. Bake at 350 F for 35 to 45 minutes. Cool completely.

photo collage demonstrating how to make cream cheese frosting in a mixing bowl and frost a zucchini spice cake.

For the frosting, use an electric mixer to beat the cream cheese and butter until smooth and creamy. Mix in the confectioners’ sugar and a pinch of salt. Add the vanilla and mix again.
Transfer frosting to the cake and spread into a smooth layer. Slice and serve.

Expert Tips

Pat the zucchini dry. After using a box grater to shred the squash, pat is dry with a clean cloth. It’s also helpful to wring it out to make sure all the moisture is gone.

Use a kitchen scale to weigh the ingredients. This is the most accurate way to measure. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).

Don’t over-mix the ingredients. When combining the wet and dry ingredients, stir just until combined. Over-mixing will results in a dense cake instead of light and fluffy.

Use block-style cream cheese for the frosting. This is the best kind of cream cheese to use because it has a thick texture to yield a stable frosting. The kind from the tub and low-fat varieties tend to make goopy texture with very little structure.

tabletop with a zucchini spice sheet cake topped with cream cheese frosting and chopped walnuts for garnish.

Make Ahead and Storage Tips

Make ahead the frosting and store covered in the refrigerator for up to 48 hours. Bring to room temperature and give it a few stirs before frosting the cake. I do not recommend making the cake batter ahead of time. Once the baking soda and baking powder come into contact with the wet ingredients they lose their effectiveness.

Store cake covered in the refrigerator for up to 5 days. It may be kept at room temperature for a couple hours when being served.

Freeze for up to 3 months. Flash freeze for an hour or until the frosting is firm, then wrap the cake (or slices) in plastic wrap and aluminum foil to prevent freezer burn. Freeze, then defrost in the refrigerator before serving.

Recipe FAQ

Can I substitute with other vegetables?

I haven’t tested this recipe with other vegetables, but I imagine it would work well. I find that carrot goes well with zucchini, which I’ve tested in my carrot zucchini muffins.

Do you peel the zucchini?

No, you don’t need to peel the zucchini before shredding it.

Can butter be used instead of oil?

Yes, but I suggest melting the butter and letting it cool slightly before combining it with other ingredients.