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Zucchini Walnut Cake Recipe

Zucchini Walnut Cake Recipe

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 YIELD:20-24 servings


  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts, optional
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Additional chopped walnuts, optional


  • 1. In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. 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. For frosting, in a small mixing bowl, beat 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.

Nutritional Facts

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

Reviews for Zucchini Walnut Cake

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Reviewed 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!"

Reviewed 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."

Reviewed 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!!"

Reviewed Jul. 31, 2014

"oops double posted by accident"

Reviewed 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."

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!"

Reviewed Sep. 15, 2012

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

Reviewed Oct. 3, 2011

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

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!!!!"

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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