Moist zucchini cake with walnuts

by Sheryl

Prep Time: 25 mins | Cook Time: 45 mins | Yield: 16 servings

Make sure to not miss out on this moist zucchini cake with walnuts. Made with fresh zucchini, loaded with chopped walnuts, and frosted with a decadent cream cheese frosting. Plain heaven!



3 c flour
1 c of sugar
1 c brown sugar
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
3 c grated zucchini
1 1/4 c vegetable oil
4 Eggs
1 tsp vanilla extract
3/4 c chopped walnuts


12 oz cream cheese (1 1/2 boxes)
4 tbsp unsalted butter softened
3 tbsp light brown sugar
2 tsp vanilla extract

How to make Moist zucchini cake with walnuts

Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Grease a 9 x 13-inch baking dish with cooking spray.

Step 3: Combine the flour, brown sugar, sugar, baking powder, salt, baking soda, allspice, nutmeg, and cinnamon in a medium mixing bowl until well mixed.

Step 4: Add the grated zucchini, eggs, vanilla extract, and vegetable oil in a different mixing bowl. Combine until incorporated.

Step 5: Add the flour mixture into the zucchini mixture. Stir well.

Step 6: Fold in the chopped walnuts.

Step 7: Place the batter into the prepared baking dish and evenly spread.

Step 8: Bake in the preheated oven for about 40 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Step 9: Once done, remove from the oven and let the cake cool at room temperature.

Step 10: Add the butter, cream cheese, vanilla, and brown sugar in a medium mixing bowl. Beat with an electric mixer until fluffy.

Step 11: Generously spread the frosting over the entire cake.

Step 12: Chill in the fridge until ready to serve.

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