Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

zucchini cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg along with a cinnamon cream cheese frosting take the flavor over the top. I love to take this cake to potlucks and family functions as it is always a huge hit.

yield 16 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For zucchini cake

  • ZUCCHINI CAKE
  • 2 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 Tbsp
    ground cinamon
  • 1/4 tsp
    ground nutmeg
  • 2 c
    grated zucchini
  • 2 lg
    eggs
  • 1 1/4 c
    vegetable oil
  • 3/4 c
    granulated sugar
  • 3/4 c
    light brown suagr
  • 1 1/2 tsp
    vanilla extract
  • 3/4 c
    walnuts
  • CINNAMON CREAM CHEESE FROSTING
  • 1 c
    unsalted butter softened
  • 8 oz
    cream cheese softened
  • ½ tsp
    ground cinnamon
  • 1 ½ Tbsp
    vanilla extract
  • 3 ½ c
    powdered sugar

How To Make zucchini cake

  • 1
    Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch baking dish.
  • 2
    in a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the flour mixture to the zucchini mixture at several intervals mixing just until combined. Fold in the chopped walnuts.
  • 3
    Pour batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter. Cool completely.
  • 4
    Using a stand mixer with the paddle attachment beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully cooled cake.
  • 5
    This cake should be refrigerated because of the cream cheese frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT