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Picture of spiced zucchini snack cake with cinnamon maple buttercream.

Spiced Zucchini Snack Cake With Cinnamon Maple Buttercream

Audrey
Zucchini Spice Snack Cake with Cinnamon Maple Buttercream is soft, moist, and warmly spiced, topped with creamy maple-cinnamon buttercream. Perfect for late summer and fall baking, this easy cake is great for snacking, potlucks, or holiday gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 8 people
Calories 546 kcal

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).

Nutrition

Calories: 546kcalCarbohydrates: 70gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 80mgSodium: 278mgPotassium: 72mgFiber: 1gSugar: 51gVitamin A: 354IUVitamin C: 0.02mgCalcium: 63mgIron: 1mg
Keyword zucchini
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