Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting
DESCRIPTION
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
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
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
- Preheat oven to 350° F. Lightly grease a 9x13-inch pan with nonstick cooking spray.
- In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
- 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.
- Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
Cream Cheese Frosting
- Beat the butter and cream cheese together until creamy.
- Add vanilla extract and heavy whipping cream and beat until combined.
- Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.