Zucchini Walnut Cake
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
Ingredients
- 2 cups shredded zucchini
- 2 cups sugar
- 1 cup canola oil
- 4 large 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 California 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
- 1/2 cup California Walnuts, optional
Reviews
Really good! I added 1/8 teaspoon each of ground clove and nutmeg. I think next time I'm going to add a mashed banana as well. Also an afterthought was to add some nutella. And I did add a cup of walnuts. I do like to experiment with recipes but this was very good.
Delicious, not too sweet, not to dry! Even a family member that doesn't like cake or sweets ate 2 pieces of the cake then planned to eat two more pieces of the cake that when he returned home that night! Will make again!
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.
Absolutely delicious! The only thing I changed was replacing half the oil with applesauce and adding a couple shakes of nutmeg. Yum!!
oops double posted by accident
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.
I don't rate a recipe that often! This was rate worthy! Absolutely loved it and will make again and again!! Thank You!
I added a little bit of cocoa to the recipe and the cake was great! My kids love it. :)
First time I ever heard of it ad made it .Very easy to make the taste was delicious.
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!!!!