Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting
Ingredients
Cinnamon Zucchini Walnut Cake
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3/4 cup brown sugar
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3/4 cup white sugar
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4 eggs
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3-1/2 cups freshly grated zucchini
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1 cup California walnuts, chopped
Cream Cheese Frosting
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1/4 cup unsalted butter, softened
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8 ounces cream cheese, softened
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1 teaspoon vanilla extract
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3 tablespoons heavy whipping cream
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3 cups powdered sugar
PREPARATION
Cinnamon Walnut Zucchini Cake
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Preheat oven to 350° F. Lightly grease a 9×13-inch pan with nonstick cooking spray.
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In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
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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.
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Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
Cream Cheese Frosting
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Beat the butter and cream cheese together until creamy.
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Add vanilla extract and heavy whipping cream and beat until combined.
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Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.
NUTRITION
- Calories: 494 cal
- Total Fat: 28 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 8 g
- Monounsaturated 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