Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting

Total Time
50 Mins
Serves
16
Serving Size
1 slice
Course

Total Time

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins

Nutrition

Calories
494 cal
Total Fat
28 g
Saturated Fat
7 g
Polyunsaturated Fat
8 g
Monosaturated Fat
12 g
Cholesterol
72 mg
Sodium
236 mg
Carbohydrates
57 g
Dietary Fiber
1 g
Total Sugars
43 g
Added Sugars
42 g
Protein
5 g
Vitamin D
0 mcg
Calcium
57 mg
Iron
1 mg
Potassium
171 mg

Ingredients

Cinnamon Zucchini Walnut Cake

  • 3/4 cup brown sugar

  • 3/4 cup white sugar

  • 4 eggs

  • 1 cup canola oil

  • 2 cups all-purpose flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3-1/2 cups freshly grated zucchini

  • 1 cup California walnuts, chopped

Cream Cheese Frosting

  • 1/4 cup unsalted butter, softened

  • 8 ounces cream cheese, softened

  • 1 teaspoon vanilla extract

  • 3 tablespoons heavy whipping cream

  • 3 cups powdered sugar

Preparation

Cinnamon Walnut Zucchini Cake

  1. Preheat oven to 350° F. Lightly grease a 9×13-inch pan with nonstick cooking spray.

  2. In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.

  3. In a medium bowl, sift the flour, cinnamon, baking soda, baking powder and salt. Combine dry ingredients with the wet ingredients. Stir in zucchini and walnuts.

  4. Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.

Cream Cheese Frosting

  1. Beat the butter and cream cheese together until creamy.

  2. Add vanilla extract and heavy whipping cream and beat until combined.

  3. Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.