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Zucchini Walnut Cake

21 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

24 servings

Updated: Sep. 13, 2023
What gardener doesn't have extra zucchini? When it is abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake with walnuts all year long. The cream cheese frosting is yummy, and the big panful always goes fast at a picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
Zucchini Walnut Cake
Zucchini Walnut Cake Recipe photo by Kristina Vanni for Taste of Home
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Ingredients

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs, room temperature
  • 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 toasted walnuts, optional
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Chopped toasted walnuts, optional

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside.
  2. 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.
  3. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack.
  4. 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.

Zucchini Cake with Walnuts Tips

Do you peel zucchini for zucchini cake?

Nope, you can shred the zucchini with the skin still on! And if you have leftovers, put 'em to work in these sweet-and-savory zucchini recipes.

How do you make a chocolate version of zucchini cake with walnuts?

For a chocolate version, add ¾ cup of cocoa powder to the dry flour mixture, then follow the recipe as published. (You could also try our recipe for Sue’s Chocolate Zucchini Cake).

For other variations, try using toasted pecans instead of walnuts or adding 1 cup of chocolate chips on top of the cake before baking. You could also try adding 1 (20 oz) can of crushed pineapple, drained, to the wet zucchini mixture. For more, check out our collection of zucchini dessert recipes.

How do you store zucchini cake?

Store any uneaten zucchini cake in the refrigerator, tightly sealed with plastic wrap or in an air-tight container. If stored properly, this zucchini cake will last in the fridge for up to a week.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 275 calories, 13g fat (3g saturated fat), 45mg cholesterol, 174mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 3g protein.