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Zucchini Spice Cake Recipe

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This recipe for Zucchini Spice Cake is from From Our House to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 egg
1 cup granulated sugar
1 cup neutral oil
1 zucchini shredded for 2 cups
2 cup unbleached, all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice
teaspoon ground cloves
8 oz cream cheese softened, neufchatel is fine, too
cup butter softened
2 cup powdered sugar

Preheat the oven to 350F. Spray a 913-inch baking dish with nonstick cooking spray.
In a large mixing bowl, beat the eggs, sugar, and oil. Stir in the zucchini.

Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves into the bowl of the wet ingredients. Stir gently until combined.

Pour into the prepared pan and bake for 35 minutes or until a tester comes out with a few crumbs attached. Cool on a rack.

To prepare the frosting, place the cheese and the butter in a large mixing bowl. Whip until light and fluffy. Add the powdered sugar and continue whipping until smooth.
Frost the cooled cake and store the cake in the refrigerator until ready to serve.

Personal Notes:
Personal Notes:
I have added 6 tsp of apple pie spice to substitute for the spices. Also to make this gluten free substitute the flour for 2 cups of bean flour and 2 tsp xanthym gum.




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