Zucchini, zucchini, zucchini! It’s the word of the week around our house! I can’t seem to keep up in the kitchen with it. I’ve spent at least a few solid days baking loaves of Zucchini Bread and Zucchini Chocolate Chip Muffins to store in the freezer and I’ve still got more zucchini coming out of our garden. I hope you guys like zucchini, because over the next few weeks I will be sharing some of my new favorite zucchini recipes that you can make at home to use one of summer’s most plentiful squash.
This Spiced Zucchini Cake is absolutely delicious and you won’t believe how easy it is to make. The zucchini keeps this cake wonderfully moist with the warm flavored spices of cinnamon, nutmeg, ginger and cloves; and this old fashioned style cake wouldn’t be complete without it’s delicious light and creamy cream cheese frosting.
To make this dessert extra special, I lightly toasted a good handful of roughly chopped walnuts and sprinkled them on top. My husband I and I LOVE toasted nuts on these types of cakes, but my children always say, “Mom, why do you have to put nuts on EVERYTHING!?” If you don’t like nuts, or you have a few picky eaters at home, you don’t have to put them on. 🙂
I think the best part about this cake besides the way it tastes, is that it’s made in a 9″ x 13″ pan. There is no fussing with layers (although if you wanted to make this a little fancier, you could certainly bake it like that) and worrying about how it will come out of the pan. This cake stays in one pan to bake and frost, right until you are ready to serve it.
This makes it perfect to bring along on a picnic or a family get together too. It’s such a simple and great recipe to make for a last minute dessert, especially if you’ve found a few extra large zucchini hiding under the leaves in the garden!
If you decide to make this cake, I hope this recipe will become one of your family’s new favorites as well! Enjoy!
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