Description
This moist zucchini cake combines fresh zucchini, walnuts, cinnamon, nutmeg, and a rich cinnamon cream cheese frosting for a classic homemade dessert.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1½ teaspoons vanilla extract
- ¾ cup chopped walnuts
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- ½ teaspoon ground cinnamon
- 1½ teaspoons vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9 x 13-inch baking dish
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg
- Mix zucchini, eggs, oil, sugars, and vanilla in a large bowl
- Add dry ingredients gradually and mix until combined
- Fold in walnuts
- Pour batter into baking dish
- Bake 35 to 40 minutes until a toothpick comes out clean
- Cool cake completely
- Beat butter, cream cheese, cinnamon, and vanilla until smooth
- Gradually add powdered sugar and beat until fluffy
- Spread frosting over cooled cake
- Slice and serve
Notes
- Check for doneness at 35 minutes
- Do not overmix the batter
- Allow cake to cool completely before frosting
- Store covered in the refrigerator up to 3 days
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 601
- Sugar: 46
- Sodium: 282
- Fat: 38
- Saturated Fat: 13
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 63
- Fiber: 1
- Protein: 5
- Cholesterol: 65