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Zucchini Spice Cake with Cream Cheese Frosting

May 13, 2016 by thedomesticrebel | 4 Comments

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Zucchini Cake slices arranged on white plates on parchment with zucchini in backgroundCan you believe this is the first zucchini recipe I’ve made – ever?

I’ve made carrot dessert recipes before I’ve even made zucchini dessert recipes… and I don’t even like carrot desserts!

But anyway, I remedied that with this fabulous Zucchini Spice Cake with Cream Cheese Frosting. It is awesome.

This cake is supremely moist and has amazing texture, thanks in part to the zucchini. And then the frosting is well, the icing on top. It’s thick, creamy and sweet with the perfect tang from the cream cheese. And y’all, spice cake and cream cheese is an even better combo than red velvet & cream cheese. Trust.

And the result is this little slice of heaven. I never thought ‘zucchini’ and ‘heaven’ would be found together in the same sentence, but hey, stranger things have happened.

Zucchini Cake slice on white plate with fork in it with zucchini in backgroundWhat I love best about this cake is its versatility. If you prefer nuts in your desserts, add some chopped walnuts or pecans on top of the frosting for a little crunch. Or if you want to add some more sweetness, throw some chocolate chips into the batter before baking. So easy to change it to your preferences!

I’m going to keep this post short & sweet because frankly, I have cake to eat. And YOU have cake to make!

Enjoy!

Closeup of Zucchini Cake slice on white plates with zucchini in background

Print Recipe

Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake with Cream Cheese Frosting is incredible! Perfectly spiced with wonderful flecks of zucchini and topped with a lusciously creamy frosting.
Prep Time1 hr 20 mins
Cook Time27 mins
Total Time1 hr 47 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box spice cake mix
  • 4 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1/2 cup sour cream
  • 2½ cups shredded zucchini
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • FOR FROSTING:
  • 1/4 cup butter at room temperature
  • 1 (8 oz pkg) cream cheese softened to room temperature
  • 2 tsp vanilla extract
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray; set aside.
  • In a large bowl, combine the cake mix, eggs, water, oil, sour cream and spices until combined. Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  • In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla until smooth. Add in the powdered sugar about 1 cup at a time or until frosting is thick and fluffy. Spread the frosting over the cake in an even layer. Refrigerate covered for about 1 hour to set before cutting into pieces. Store leftover cake in the fridge covered for up to 3 days.

Closeup of Zucchini Cake on white plate with fork and bite missingI hope you guys love this cake! I could not stop eating it 🙂

Zucchini Spice Cake collageHave a super sweet weekend!

xo, Hayley

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Comments

  1. cakeSpy says

    May 13, 2016 at 5:57 am

    I’d hit that. 🙂

    Reply
    • thedomesticrebel says

      May 13, 2016 at 6:47 am

      Rawr! xoxo!

      Reply
  2. Roxana says

    May 13, 2016 at 2:16 pm

    That looks so good! Creamy and delicious!

    Reply
    • thedomesticrebel says

      May 13, 2016 at 2:17 pm

      Thanks Roxana!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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