Description
Indulge in the perfect blend of zucchini and walnuts with our delicious Zucchini Walnut Cake recipe. Learn how to bake this moist and flavorful treat today!
Ingredients
Scale
- 2 cups shredded zucchini (480 ml)
- 2 cups sugar (400 g)
- 1 cup vegetable oil (240 ml)
- 4 large eggs, room temperature
- 2–1/2 cups all-purpose flour (300 g)
- 1–1/2 teaspoons (3 ml) ground cinnamon
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 cup (120 ml) chopped toasted walnuts, optional
- FROSTING:
- 3 ounces beef cream cheese, softened (85 g)
- 1/4 cup vegetable oil, softened (60 g)
- 1 tablespoon 2% milk (15 ml)
- 1 teaspoon (5 ml) vanilla extract
- 2 cups confectioners’ sugar (250 g)
- Chopped toasted walnuts, optional
Instructions
- Preheat your oven to 350°F and prepare a 13×9-inch baking dish by greasing it, then place it aside. In a large mixing bowl, combine the vegetable oil and eggs, beating them until they are thoroughly mixed.
- In another bowl, mix together the flour, sugar, cinnamon, salt, baking powder, and baking soda.
- Carefully pour the egg and oil mixture into the bowl with the dry ingredients and stir until everything is well combined. Ensure you scrape the bottom to incorporate all ingredients evenly.
- Gently fold in the shredded zucchini using a spatula or wooden spoon until it is evenly distributed. If you wish, add in the chopped walnuts at this point. Pour the batter into the greased baking dish and smooth the surface using a damp spatula for an even layer.
- Place the dish in the oven and bake for about 35 to 40 minutes, or until a toothpick inserted into the center exits without batter. Allow the cake to cool in the pan for 10 minutes at room temperature, then remove it to cool completely on a wire rack.
- In a small bowl, mix the softened cream cheese, butter, and vanilla extract until the texture is smooth. Gradually add the confectioners’ sugar, beating continuously. Add just enough milk to make the frosting spreadable. Once the cake is completely cool, apply a generous layer of frosting over the top, smoothing it out with an offset spatula. Optionally, sprinkle additional chopped walnuts on top.
Notes
- Consider swapping some vegetable oil with applesauce or Greek yogurt for a lighter cake.
- Adjust the cinnamon amount for a bolder flavor to suit your preference.
- Enhance the cake by adding a hint of citrus with a teaspoon of lemon zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 275 calories
- Fat: 13g fat (3g saturated fat)
- Protein: 3g protein.
Keywords: zucchini cake, walnut frosting, cream cheese frosting, easy baking, moist dessert
