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Zucchini Walnut Cake Recipe
Zucchini Walnut Cake Recipe photo by Taste of Home

Zucchini Walnut Cake Recipe

Read Reviews (19)
4.76 19
Publisher Photo
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
MAKES:20-24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 20-24 servings

Ingredients

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2-1/2 cups King Arthur Unbleached 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
  • FROSTING:
  • 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

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.

Directions

  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.
Originally published as Zucchini Cake in Taste of Home August/September 1997, p31

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(19)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
Reviewed Sep. 15, 2012

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

MY REVIEW
Reviewed Oct. 3, 2011

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

MY REVIEW
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!!!!

MY REVIEW
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.

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