Zucchini Cake Recipe

This zucchini cake is moist and healthy cake option. There is a little cinnamon and clove flavor in the frosting which is a nice compliment to the cake.


2/3 cup packed brown sugar
1/4 cup butter, at room temperature
1/2 teaspoon pure vanilla extract
1 egg
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini,(1 small zucchini)
1/2 cup chopped walnuts

Clove Spice Frosting
3/4 cup confectioners' sugar
1 tablespoon butter, at room temperature
1/8 teaspoon ground cloves
3 to 4 teaspoons milk (more or less)

1/2 cup chopped walnuts



Heat oven to 350F.

Grease an 8 inch round cake pan.

Shred the zucchini and pat the moisture out with paper towels. Set aside.

In a bowl, use and electric mixer to combine the brown sugar, butter, vanilla and egg together.

In another bowl stir in flour, baking soda, cinnamon, cloves together. Stir in the shredded zucchini and nuts.

Add the flour mixture to the wet mixture and beat mix together.

Pour the batter into the prepared cake pan.

Place into the preheated oven and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

Place onto a cooling rack and let the cake cook for 10 minutes before removing the cake onto the cooling rack.

Cool completely.

Clove Spice Frosting

Use an electric mixer to combine the sugar, butter and clovers.

Add the milk a teaspoon at a time until you reach the desired texture.


Place the cooled cake onto a cake plate.

Spread on the frosting and garnish with chopped walnuts.