Home Recipes Dishes & Beverages Frostings & Icings

Zucchini Walnut Cake

Name: Zucchini Walnut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings.
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

19 reviews

Test Kitchen Approved

Total Time

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

Makes

24 servings

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 zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. —Marie Hoyer, Hodgenville, Kentucky

Zucchini Walnut Cake Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

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