Do you need to squeeze the moisture out of zucchini for cake?

Yes, squeezing the moisture out of the zucchini is a critical step in this recipe. Zucchini contains a high percentage of water, which will release into the batter as it bakes. If this excess liquid is not removed, it will dilute the batter, alter the flour-to-liquid ratio, and cause the cake to turn out dense, gummy, or sunken in the center.

Can you taste the zucchini in a zucchini cake?

No, you cannot taste the zucchini once the cake is fully baked. Zucchini has an incredibly mild, neutral flavor that easily fades into the background. Its primary purpose in the cake is to provide moisture and structural texture, allowing the warm cinnamon, nutmeg, and cloves to be the dominant flavors.

What is the best frosting for zucchini cake?

A classic cream cheese icing is widely considered the best pairing for zucchini cake. The tangy acidity of the cream cheese cuts through the deep, warm spices and sweet sugars of the cake crumb. It provides a creamy texture that complements the dense, moist structure of the spiced cake perfectly.

Can you freeze zucchini cake?

Yes, you can freeze this cake successfully, though it is best done before adding the cream cheese icing. Wrap individual slices or the entire cooled cake tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Store the wrapped cake in a freezer-safe bag for up to two months, then thaw overnight in the refrigerator before serving.

How do you spice up a zucchini cake?

You can spice up a zucchini cake by adjusting the ratios of cinnamon, nutmeg, and cloves, or by introducing new spices like ground ginger, allspice, or cardamom. Increasing the nutmeg slightly will give the cake a deeper, more complex aroma. Be careful not to overdo the cloves, as they can easily overpower the other delicate flavors in the batter.

Can I use oil instead of applesauce in this recipe?

Yes, you can substitute the unsweetened applesauce with an equal amount of neutral vegetable oil or melted coconut oil. While applesauce reduces the fat content and adds a subtle sweetness, oil will make the cake crumb slightly more tender and moist. Keep in mind that using oil will increase the calorie count per serving.

The Best Zucchini Cake With Cinnamon And Nutmeg Recipe

Description

This delicious Zucchini Spice Cake is made from scratch, loaded with spices and topped with a sweet cream cheese icing. Applesauce and zucchini make this easy zucchini snack cake extra moist and totally delicious!

Ingredients

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅔ cup brown sugar
⅔ cup granulated sugar
2 large eggs, room temperature
⅔ cup unsweetened applesauce
¼ cup whole milk
1 teaspoon vanilla extract
2 cups grated zucchini, squeezed dry
1 cup shredded sweetened coconut (optional)
¾ cup toasted walnuts, divided
Cream Cheese Icing:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 to 3 cups powdered sugar
1 pinch of salt
2 to 3 tablespoons whole milk

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Instructions

Prep Oven: Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper.
Whisk Dry: In a medium bowl, whisk together all purpose flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
Whisk Wet: In a large bowl, whisk together sugars, eggs, applesauce, milk and vanilla extract.
Combine: Stir in the flour mixture just until combined.
Add Mix-ins: Stir in zucchini, coconut and toasted walnuts.
Bake: Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean. Let cool completely before icing.
Make Icing: Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time.
Finish Icing: Add the salt and beat in the milk one tablespoon at a time until your desired consistency is achieved.
Decorate: Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.

Notes

Grate the zucchini onto a clean kitchen towel, wrap it up, and squeeze out all excess liquid to prevent a soggy cake center.
Store leftover cake at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap un-iced cake slices in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American