I used to think putting zucchini in dessert was weird until my neighbor handed me a bag of giant zucchini from her garden. She swore her zucchini chocolate chip muffins were amazing, but I was skeptical.

Turns out, zucchini makes cake incredibly moist without adding any veggie taste. When you mix it with pumpkin spice, you get all those cozy fall flavors we love—cinnamon, nutmeg, and that warm spice blend that makes your kitchen smell like autumn. Plus, you’re sneaking vegetables into dessert, which feels like a win for busy parents.

Why You’ll Love This Pumpkin Spice Zucchini Cake

Sneaky way to use up zucchini – This cake is perfect for using those extra zucchini from your garden, and you can’t even taste them in the finished cake – just added moisture and nutrition.
Perfect fall flavors – The combination of pumpkin and warm spices like cinnamon, nutmeg, and ginger creates that cozy autumn taste everyone craves.
Incredibly moist texture – Thanks to the zucchini, pumpkin, and oil, this cake stays tender and moist for days, making it great for meal prep or potluck dinners.
Flexible frosting options – You can keep it simple with just frosting between layers and on top, or go all out for special occasions – the choice is yours.
One-hour baking project – From start to finish, you can have this cake ready in about an hour, making it doable even on busy weeknights.

What Kind of Zucchini Should I Use?

Any fresh zucchini will work great for this cake, but medium-sized zucchini tend to be the best choice since they’re not too watery and have fewer large seeds. You don’t need to peel the zucchini – just wash it well and grate it using the large holes of a box grater or the grating attachment on your food processor. If your zucchini seems particularly watery after grating, you can lightly squeeze it in a clean kitchen towel to remove some excess moisture, but it’s usually not necessary. Fresh zucchini from your garden or the farmers market will give you the best flavor, but store-bought works perfectly fine too.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

Canola oil: You can substitute with vegetable oil, melted butter (cooled slightly), or even applesauce for a lighter version. If using applesauce, use ¾ cup and expect a slightly denser texture.
Zucchini: Yellow squash works perfectly as a 1:1 swap for zucchini. Make sure to squeeze out excess moisture from whichever you use with a clean kitchen towel.
Canned pumpkin: Sweet potato puree, butternut squash puree, or even applesauce can replace the pumpkin. Just make sure it’s plain puree, not pie filling.
Brown sugar: You can use all white sugar instead, but you’ll lose some of that rich molasses flavor. Or try coconut sugar for a similar taste.
Cream cheese frosting: Not a fan of cream cheese? Try a simple powdered sugar glaze with milk and vanilla, or even a caramel drizzle would be delicious.
Spices: Don’t have all the individual spices? Use 2½ teaspoons of pumpkin pie spice instead of the ginger, cinnamon, and nutmeg combination.

Watch Out for These Mistakes While Baking

The biggest mistake when making this pumpkin spice zucchini cake is not properly draining your grated zucchini, which can make your cake dense and soggy – squeeze the zucchini in a clean kitchen towel or paper towels to remove excess moisture before adding it to the batter. Another common error is overmixing once you add the flour, so fold the dry ingredients in gently just until combined to keep your cake tender and light. Make sure your cream cheese is truly softened to room temperature before making the frosting, or you’ll end up with lumps that are hard to smooth out. Don’t forget to check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, and let the cake cool completely before frosting or the cream cheese frosting will melt right off.

What to Serve With Pumpkin Spice Zucchini Cake?

This cake is perfect on its own, but I love serving it with a hot cup of coffee or spiced chai tea to complement all those warm fall spices. A scoop of vanilla ice cream on the side makes it feel extra special for dessert, and the cool creaminess pairs beautifully with the moist, spiced cake. For a cozy afternoon treat, try it with some whipped cream and a light dusting of cinnamon, or serve it alongside fresh apple slices for a fun autumn-themed spread. The cream cheese frosting is already pretty rich, so simple pairings work best to let the cake be the star of the show.

Storage Instructions

Keep Fresh: This pumpkin spice zucchini cake stays moist and delicious when covered tightly and stored at room temperature for up to 3 days. If you’ve added the cream cheese frosting, pop it in the fridge instead where it’ll keep for up to a week. The flavors actually get better after a day or two!

Freeze: You can freeze this cake for up to 3 months, either frosted or unfrosted. Wrap individual slices in plastic wrap and then place in a freezer bag for easy grab-and-go treats. If freezing the whole cake, wrap it well in plastic wrap and then aluminum foil to prevent freezer burn.

Serve: Frozen slices thaw perfectly at room temperature in about 30 minutes, or you can pop them in the microwave for 15-20 seconds for a quick warm-up. If you froze the whole cake, let it thaw overnight in the fridge before bringing to room temperature for serving.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 5400-5800
Protein: 46-54 g
Fat: 240-260 g
Carbohydrates: 750-820 g

Ingredients

For the cake:

4 large eggs
1 cup canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 cups shredded zucchini
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 tsp baking powder
1 tsp ground ginger
1 1/2 tsp cinnamon
3/4 tsp freshly grated nutmeg

For the cream cheese frosting:

5 cups powdered sugar
8 oz cream cheese, softened
1/4 cup melted butter
4 tbsp milk (as needed)

Step 1: Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C).

Take two 9-inch round cake pans, spray them with cooking oil, and line the bottoms with parchment paper.

Set the prepared pans aside for the cake batter.

Step 2: Mix the Cake Batter

4 large eggs
1 cup canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 cups shredded zucchini
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 tsp baking powder
1 tsp ground ginger
1 1/2 tsp cinnamon
3/4 tsp freshly grated nutmeg

In a large mixing bowl, combine the eggs, canola oil, granulated sugar, brown sugar, vanilla extract, shredded zucchini, and pumpkin puree in the order listed.

Beat on medium-high speed until well combined.

Add the flour, baking soda, salt, baking powder, ginger, cinnamon, and nutmeg.

Mix again until the batter is smooth and homogenous.

I like to scrape down the sides of the bowl midway through mixing to ensure everything incorporates evenly.

Step 3: Bake and Cool the Cakes

batter from Step 2

Divide the prepared batter evenly between the two cake pans.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of each cake comes out clean.

If the cakes are not fully set, continue baking for up to 5 extra minutes, checking regularly.

Remove the cakes from the oven and allow them to cool completely on a baking rack before frosting.

I like to let my cakes cool in the pan for about 10 minutes before turning them out.

Step 4: Make the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup melted butter
5 cups powdered sugar
4 tbsp milk (as needed)

Once the cakes are fully cool, prepare the cream cheese frosting.

In a large bowl, beat together the softened cream cheese and melted butter until the mixture is completely smooth with no lumps.

Gradually add the powdered sugar, beating on medium-high until fully combined.

Add milk, one tablespoon at a time, until you reach your desired spreading or pouring consistency.

For a slightly runnier frosting, use all 4 tablespoons of milk, as it creates that beautiful drip effect on the sides.

Step 5: Assemble and Frost the Cake

cooled cakes from Step 3
cream cheese frosting from Step 4

Slice each cooled cake round in half horizontally to make four layers.

Place one layer on your serving plate and spread about ¾ cup of the prepared cream cheese frosting over the top.

Place the next cake layer on top and repeat the process with the remaining layers and frosting.

For the final layer, pour the remaining frosting in the center and gently spread it out with a knife, letting it naturally cascade down the sides of the cake.

I like to run my knife under hot water between spreads for a smooth finish.