Try this extra simple zucchini spice cake the next time you have more zucchini from the garden than you know what to do with!
Here’s another great one that I’ll need to add to my list of zucchini recipes for all that summer zucchini from the garden! We’ve been eating zucchini out of the garden for quite a few weeks now and I’ve already made of few of my three ingredient chocolate zucchini cakes, but I thought it was time for a little variation because it looks like we’re in for a big zucchini harvest for the rest of the summer/early fall. This zucchini spice cake is every bit as simple as the chocolate version, but it’s just something a little different. 🙂
Ingredients Needed for the Zucchini Spice Cake
- White cake mix from a box (or you can make your own homemade cake mix using my recipe here)
- Grated zucchini, loosely packed
- Eggs (or you can use chia eggs like I always do these days)
- Pumpkin spice (or make your own using my recipe!)
Of course, if you make your own cake mix and pumpkin spice mix, you’re using way more than four ingredients, but if you go ahead and pre-make a big batch of each of those, you’ll be ready for all kinds of seasonal baking for the rest of summer and into the fall too!
Making the Four Ingredient Zucchini Cake
This will make either two medium-sized loaf cakes, as pictured, or you can make a bundt cake or one big 9X13 sheet cake. Who doesn’t love a good sheet cake?
This is a simple one-bowl recipe where everything just mixed together, but because you don’t use any liquid, it can be easier to use a stand mixer to get everything combined together really well. As the zucchini cooks, it releases moisture and the result is a perfectly moist, but not too gooey cake.
I baked my cake until it was just starting to turn golden on top, then let it cool for about ten minutes before turning it out onto a cooling rack to come to room temperature.
I topped my cake with a basic buttercream frosting, but you can also use your favourite cream cheese icing recipe if you’d like. Honestly, I liked this cake best just on its own without any kind of frosting or icing on it.
Here’s the full printable recipe for the zucchini spice cake!
Try this extra simple zucchini spice cake the next time you have more zucchini from the garden than you know what to do with!
- 1 box white cake mix (or use a homemade cake mix)
- 2 cups grated zucchini
- 2 eggs (or use chia eggs)
- 1 heaping tbsp pumpkin spice
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Preheat oven to 350 and spray pans with non-stick spray.
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Mix all ingredients together in a bowl (or use a stand mixer to make it a bit easier). Feel free to add 1-2 tablespoons of water to the batter if it's driving you crazy and seems way too dry. Pour batter into baking pans.
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Bake at 350 for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
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Allow the cake(s) to cool for 10 minutes, then turn them out onto a drying rack to cool completely. Use your favorite icing/frosting on top or just enjoy the cake as is, which is how I prefer it. 🙂
MORE IDEAS LIKE THIS
- Easy Oreo Truffles
- Healthy Cookies With Only 2 Ingredients
- Easy 3 Ingredient Banana Bread
- Three Minute Healthy Pumpkin Fudge
- Lemonade Recipes for Your Next Backyard Party
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.