Back to Zucchini Walnut Cake

Print Options


Card Sizes

Zucchini Walnut Cake Recipe

Zucchini Walnut Cake Recipe

What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist sheet cake all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:20-24 servings


  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnuts, optional
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Additional chopped walnuts, optional


  • 1. In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
  • 2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • 3. For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Nutritional Facts

1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Zucchini Walnut Cake

Sort By :
Reviewed Aug. 13, 2014

"Made exactly as is..using 1/2 cup applesauce and 1/2 cup of oil....a few dashes of nutmeg also......very good...tasty and did not even need frosting...cooled and sprinkled with powdered sugar.....great way to use up abundance of zucchini.....good as a breakfast or snack."

Reviewed Jul. 31, 2014

"Absolutely delicious! The only thing I changed was replacing half the oil with applesauce and adding a couple shakes of nutmeg. Yum!!"

Reviewed Jul. 31, 2014

"oops double posted by accident"

Reviewed Jul. 31, 2014

"I was looking for recipes to use up the bushels of zucchini coming out of my garden when I found this one. It is WONDERFUL. I did tweak it a very little. I used half white sugar and half packed brown sugar and added one teaspoon of nutmeg. My husband does not like cream cheese anything so I skipped the frosting. Even without frosting it is amazing. It is a very moist cake with a texture and flavor my husband just loved. He ate about 1/4th of it already and it only came out of the oven about 6 hours ago. Will definitely be shredding zucc's up to freeze so I can make this for the family gatherings at Thanksgiving and Christmas."

Reviewed Sep. 5, 2013

"I don't rate a recipe that often! This was rate worthy! Absolutely loved it and will make again and again!! Thank You!"

Reviewed Sep. 15, 2012

"I added a little bit of cocoa to the recipe and the cake was great! My kids love it. :)"

Reviewed Oct. 3, 2011

"First time I ever heard of it ad made it .Very easy to make the taste was delicious."

Reviewed Sep. 16, 2011

"i have made this recipe since 1997 when i lived in Montana.....which always has an abundance of zucchini!! the only thing i have added is freshly grated nutmeg.....about 5 grates and its good! living in NYC now and this flies off the table at work!!! it is in my top 10 list! in the summer i buy my zucchini and shred it in 2 cup servings in freezer bags for the wintertime.....Amazing Recipe!!!!"

Reviewed Aug. 14, 2011

"I made this cake and it was delicious, I put a small amount of dark chocolate in and coated the pan with pecan crumbs before I put the batter in the pan. This cake would freeze well if you have extra zucchini."

Reviewed Aug. 12, 2011 Edited Aug. 23, 2014

"I made adjustments on this recipe as follows: I'd used half packed brown sugar and half white sugar-total amount of sugar was 2 cups. I'd used 3 tsp. vanilla extract, 1 tsp. each of baking powder and baking soda, 1 tsp. salt, 1-1/2 tsp. ground cinnamon, 1/2 tsp. EACH all-spice and nutmeg (GROUND), 1 Tbsp. ground Navel orange. I also used: 1/2 cup EACH raisins, semi-sweet chocolate chips and chopped walnuts with 1/8 cup all-purpose flour mixed in with these ingredients. I had a 13x9x2" baking pan and I greased and floured

the pan. I'd added the zucchini AFTER I'd sifted the 2-1/2 cups all-purpose flour with the baking powder, baking soda, salt and spices and first added the dry ingredients to the creamed mixture, beating 5 minutes medium speed, then added zucchini and beat
5 minutes more. I 'd added the ground orange to creamed mixture. I also had to REMEMBER to squeeze the extra liquid OUT of the shredded zucchini! I baked 45 minutes
at 350o F. With the frosting, I used 4-oz. cream cheese and I used 3 cups of confectioner's
sugar-the rest of ingredients for frosting were kept as is. delowenstein"

Reviewed Aug. 1, 2011

"This was OH SO GOOD and I substituted unsweetened applesauce for the oil. Next time I'll try cutting down on the sugar & see how it come's out."

Reviewed Jun. 25, 2011

"Excellent cake! I am going to try the lighter version that "JessicaHelen" suggested next time...I hope the flavors are still the same...I am not a cake eater, but we have sooo much zucchini I thought I'd try it! Great!"

Reviewed Nov. 20, 2010

"I tried this recipe when looking for ways to use extra zucchini. It was a big hit with the entire family. I will definitely make this cake again."

Reviewed Sep. 8, 2010

"Excellent, have made many times, always a hit!!"

Reviewed Aug. 5, 2010

"This cake is even better lightened up a bit - I use 3 eggs instead of 4, 1/2 cup oil plus 1/2 cup applesauce in place of the cup of oil, and 1 1/2 cups of sugar instead of two cups. I add about 1/4 cup of extra flour to make up for some of the sugar that I leave out. I also add extra cinnamon and a 1/2 to 1 tsp of nutmeg. The flavor of the spices really comes through in this lighter version. I don't care for walnuts, so I leave them out and add 1 cup of chocolate chips instead - this eliminates the need for frosting and makes the cake more portable for easier snacking."

Reviewed Jul. 19, 2010

"Ive made this cake for the last 13 years. Its a winner! I have a firend that started growing zucciini just to make this cake!"

Reviewed Jul. 18, 2010

"I've been making this recipe since '97 when this was originally published in Taste of Home. It is the just delicious!"

Reviewed Jul. 12, 2010

"Looks good to try, but always remember that you can sub. the oil for applesauce. It's just as good without the extra fat!"

Reviewed Oct. 23, 2009

"Thinking of trying it but w/ two cups sugar and a whole cup of oil this is obviously not from this century! Is there a lighter version?"

Reviewed Aug. 9, 2009

"Excellent! Only thing I changed was in the frosting. I thought it was a bit too sweet but could use more cream cheese flavor so I doubled the cream cheese but added just another 1/4-1/2 c. of powdered sugar for texture."

Reviewed Jul. 27, 2009


Reviewed Dec. 20, 2008

"This is very good !!!"

Loading Image