Zucchini Cake Recipe

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This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 10-12 servings


  • 3 cups all-purpose flour
  • 3 cups sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups vegetable oil
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 to 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 931 calories, 49g fat (13g saturated fat), 112mg cholesterol, 511mg sodium, 117g carbohydrate (87g sugars, 2g fiber), 10g protein.


  1. In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
  2. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake. Yield: 10-12 servings.
Originally published as Zucchini Cake in Bountiful Harvest Cookbook 1994, p18

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Jessier User ID: 7699276 249670
Reviewed Jun. 21, 2016

"Sounds so good I am going to try it."

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