Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting

By The Recipe Critic
Total Time
50 Mins
Serves
16
Serving Size
1 slice
Course
Desserts

DESCRIPTION

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins
Calories
494
Total Fat
28
Saturated Fat
7
Polyunsaturated Fat
8
Monounsaturated Fat
12
Cholesterol
72
Sodium
236
Carbohydrates
57
Dietary Fiber
1
Total Sugars
43
Added Sugars
42
Protein
5
Vitamin D
0
Calcium
57
Iron
1
Potassium
171

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 9x13-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.