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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 taking 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 cinnamon
  • 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 sugar
  • 1 1/2 tsp
    vanilla extract
  • 3/4 c
    chopped walnuts
  • CINNAMON CREAM CHEESE FROSTING
  • 1 c
    unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 1/2 tsp
    ground cinnamon
  • 1 1/2 tsp
    vanilla extract
  • 3 1/2 c
    powdered sugar

How To Make zucchini cake

  • 1
    Preheat oven to 350 degrees F. 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 in 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 a 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!
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