My spiced zucchini snack cake with cinnamon maple buttercream is a soft, moist cake packed with warm spices and topped with a creamy, sweet maple frosting. It's the perfect way to use up summer zucchini while creating a dessert that tastes like fall — quick and easy to throw together in a single pan.
The extra-soft crumb and cozy spice make it the kind of cake you'll want with coffee, tea, or straight from the pan. If you're after something more vibrant and celebration-ready, try my sourdough discard funfetti layer cake instead.
Quick Look: Zucchini Snack Cake
⏱️ Ready In: About 1 hour 20 minutes
🔥 Bake Time: 45–50 minutes at 350°F (start checking at 30 — see note)
🍽️ Makes: 8–9 squares
✨ Calories: Approximately 546 per serving
🥄 Main Ingredients: Grated zucchini, warm spices, brown sugar, cinnamon maple buttercream
🌿 Dietary Info: Vegetarian (easily dairy-free)
💛 Why You'll Love It: A moist, warmly spiced zucchini cake topped with creamy cinnamon-maple buttercream — summer produce that tastes like fall, all in one easy pan.
SUMMARIZE & SAVE THIS CONTENT ON
Why You'll Love This Recipe
- Extra-moist crumb. Grated zucchini melts into the batter and keeps the cake soft for days — the same trick behind my chocolate zucchini loaf cake with fudgy chocolate icing.
- Cozy warm spices. Cinnamon, ginger, and nutmeg give it that tastes-like-fall flavor.
- A sneaky way to use up zucchini. A delicious use for the summer surplus, like my healthy chocolate zucchini bread.
- That cinnamon maple buttercream. Creamy, lightly sweet, and the perfect cozy finish.
- Simple snack cake format. One 8x8 pan, no layers, no fuss.
Jump to:
- Quick Look: Zucchini Snack Cake
- Why You'll Love This Recipe
- Ingredients
- Easy Substitutions & Variations
- How to Make Spiced Zucchini Snack Cake
- Expert Tips
- What Makes This Recipe Special?
- Spiced Zucchini Snack Cake FAQs
- Spiced Zucchini Snack Cake Troubleshooting Guide
- Storage
- Other Cake Recipes to Consider
- Spiced Zucchini Snack Cake With Cinnamon Maple Buttercream
Ingredients
For the cake
- All-purpose flour: The structure of the cake.
- Baking powder + baking soda: Your lift for a soft, even crumb.
- Cinnamon, ginger + nutmeg: The warm spice blend that makes it taste like fall.
- Salt: Balances the sweetness.
- Brown sugar + granulated sugar: Brown sugar adds caramel depth; granulated keeps it balanced.
- Neutral oil: Keeps the cake moist for days.
- Eggs + vanilla: Bind and enrich the batter.
- Grated zucchini: No need to peel — its natural moisture keeps the crumb tender (don't wring it out!).
- Whole milk or buttermilk: Loosens the batter just enough.
For the cinnamon maple buttercream
- Unsalted butter, powdered sugar, pure maple syrup, vanilla, cinnamon, salt, and a splash of cream: Whipped into a creamy, cozy frosting — the same maple-and-spice direction as the buttercream on my chai sheet cake with espresso buttercream.
See recipe card for quantities.
Easy Substitutions & Variations
- Oil for butter: The batter uses oil for an extra-moist crumb — stick with a neutral oil like vegetable or canola.
- Brown sugar: Swap half (or all) of the granulated sugar for brown sugar for more warmth.
- Spices: No individual spices? Use an equal amount of pumpkin pie spice.
- Gluten-free: Use a 1:1 gluten-free baking blend — slightly softer but still delicious.
- Dairy-free: Use a plant-based butter for the buttercream and a non-dairy milk in the batter.
- Add nuts: Fold in chopped walnuts or pecans for crunch, like my coffee and walnut loaf cake.
- Make it chocolatey: Stir mini chocolate chips into the batter — or go all-in on chocolate with my fudgy zucchini brownies.
- Cream cheese frosting: Swap the maple buttercream for tangy cream cheese frosting if you love that classic zucchini-cake vibe — the same finish I use on my sourdough discard carrot snack cake.
- Plain snack cake: Skip the frosting and dust with powdered sugar for a coffee-cake-style treat.
How to Make Spiced Zucchini Snack Cake
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the batter: Whisk the dry ingredients in one bowl. In another, mix the sugars, oil, eggs, vanilla, milk, and grated zucchini, then fold in the dry ingredients until just combined.
Step 2: Bake the cake: Pour into a greased and lined 8x8 pan and bake at 350°F (175°C) for 45–50 minutes (start checking around 30), until a toothpick comes out clean. Cool completely.
Step 3: Make the buttercream: Beat the butter until fluffy, then mix in the powdered sugar, maple syrup, vanilla, cinnamon, and salt, adding a splash of cream or milk as needed for a smooth, spreadable texture.
Step 4: Frost and serve: Once the cake is completely cool, spread with the buttercream, slice into squares, and enjoy.
Hint: Don’t wring out the zucchini! Its natural moisture keeps the crumb soft and tender, allowing you to skip extra butter or dairy in the batter.
Expert Tips
- Don't wring out the zucchini. Its natural moisture keeps the crumb soft and tender — squeezing it dry will give you a drier cake.
- Grate it finely. Fine shreds melt into the batter so you get moisture without stringy bits.
- Cool completely before frosting. Warm cake melts buttercream right off.
- Adjust the buttercream texture. Add cream a teaspoon at a time until it's silky and spreadable.
- Start checking early. Ovens vary — begin testing with a toothpick around 30 minutes so you don't overbake.
What Makes This Recipe Special?
This cake takes summer's most abundant vegetable and turns it into a cozy, fall-flavored dessert. The grated zucchini practically disappears into the batter, leaving behind an incredibly moist crumb without any vegetal flavor — just warm spice and a tender bite. The cinnamon maple buttercream is what tips it from "snack" into "special," adding a creamy, lightly sweet finish.
It's part of a whole lineup of cozy, spiced bakes on the blog. If you love it, try my pumpkin banana bread muffins for a spiced breakfast treat, my sourdough zucchini muffins for another zucchini bake, or my sourdough lemon snack cake for a brighter take on the same easy format.
Spiced Zucchini Snack Cake FAQs
No — the skin is tender and disappears into the cake as it bakes, so just grate it whole.
No. The zucchini's moisture is what keeps this cake soft, so add it grated but not wrung out.
Both. Use a 1:1 gluten-free flour blend, and swap in plant-based butter and non-dairy milk to keep it dairy-free.
Yes — an 8-inch round or square pan both work. A larger pan will bake faster, so check early.
Yes. The cake keeps well for a few days and the flavor deepens overnight. Frost the day you plan to serve for the freshest buttercream.
Spiced Zucchini Snack Cake Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Dense or gummy cake | Overmixed batter, or zucchini wrung out then extra liquid added. | Fold just until combined and leave the zucchini's moisture in. |
| Wet center | Underbaked. | Bake until a toothpick comes out clean; start checking at 30 minutes. |
| Buttercream slid off | Cake was frosted while warm. | Cool the cake completely before frosting. |
| Buttercream too stiff or too loose | Texture not adjusted. | Add cream a teaspoon at a time (too loose: add more powdered sugar). |
| Cake didn't rise | Expired baking powder/soda. | Check that your leaveners are fresh. |
Storage
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze frosted or unfrosted slices for up to 2 months, wrapped in plastic wrap and foil; thaw in the refrigerator to minimize condensation.
Other Cake Recipes to Consider
Did you make this recipe?
If you try this recipe, I’d love if you left a quick rating and review below! It really helps support my blog and lets others know how the recipe turned out for you. Also, don't forget to tag me @kneadedthat on Instagram and use the hashtag #kneadedthat so I can see what you made and share it!
Spiced Zucchini Snack Cake With Cinnamon Maple Buttercream
Equipment
- Kitchen Scale
- Vegetable grater and medium bowl for the shredded zucchini
- Large mixing bowl
- Whisk
- 8 inch cake pan or 8x8 square pan
- Stand mixer (or other large bowl with a hand mixer for the buttercream)
- Parchment Paper
Ingredients
For the cake:
- 180 g all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 150 g brown sugar ¾ cup
- 50 g granulated sugar ¼ cup
- 120 ml neutral oil ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g grated zucchini packed (1 ½ cups, no need to peel)
- 60 ml whole milk or buttermilk ¼ cup
For the cinnamon maple buttercream:
- 113 g unsalted butter at room temperature (½ cup)
- 180–200 g powdered sugar sifted (1 ½ to 1 ⅔ cups)
- 2 ½ tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- 1–2 teaspoon heavy cream or milk as needed for texture
Instructions
- Prep the pan: Preheat to 350°F (175°C). Grease and line an 8-inch square or round pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
- Whisk wet ingredients: In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Fold in zucchini: Stir grated zucchini into the wet mix. Add milk and stir again.
- Combine: Add dry to wet and fold gently until just combined.
- Bake: Spread into pan and bake 45-50 minutes or until a toothpick comes out clean.
- Cool & glaze: Cool completely. Whisk glaze ingredients until smooth and drizzle generously.
- Beat the butter: In a medium bowl, beat the butter on medium-high until pale and fluffy, about 2 minutes.
- Add powdered sugar: Add sifted powdered sugar in two additions, beating on low to combine, then increasing to medium-high.
- Add maple, vanilla, cinnamon and salt: Pour in the maple syrup, vanilla, and salt. Beat until creamy and smooth.
- Adjust texture: Add a splash of cream or milk, a teaspoon at a time, until it’s spreadable and silky.
Notes
- For accurate results, weigh your ingredients!!
- Note: Don’t wring out the zucchini! Its natural moisture keeps the crumb soft and tender, allowing you to skip extra butter or dairy in the batter.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can also freeze frosted or unfrosted cake slices for up to 2 months, wrapped in plastic wrap and aluminum foil; thaw in the refrigerator (to minimize condensation).
Leave a Reply