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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
  • 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 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 chopped 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
  • Additional chopped walnuts, optional

Directions

  • 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 a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool.
  • 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.
Nutrition Facts
1 piece: 275 calories, 13g fat (3g saturated fat), 45mg cholesterol, 174mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • LeAnn
    Oct 12, 2019

    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.

  • Susanfunk
    Jul 24, 2016

    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!

  • missdc
    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.

  • kat3-83
    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!!

  • EsmeLee
    Jul 31, 2014

    oops double posted by accident

  • EsmeLee
    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.

  • mints98
    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!

  • dzm388
    Aug 3, 2013

    No comment left

  • KenPeg
    Jun 23, 2013

    No comment left

  • amygalbraith
    Sep 15, 2012

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