Zucchini Cake
User Reviews
5
Zucchini Cake
Description
This Zucchini Cake recipe builds a batter by creaming sugar with oil, then folding in grated zucchini and eggs for moisture and structure. Dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and chopped walnuts are added to provide leavening, spice, and texture. The batter is portioned into greased pans and baked until a toothpick inserted is clean, indicating a tender but fully baked center.
The accompanying cream cheese frosting combines softened butter and cream cheese beaten until smooth, incorporating powdered sugar and vanilla to create a smooth, mildly tangy topping that complements the spiced, moist cake. Toasted black walnuts garnish the finished cake for texture.
This cake can be served chilled and stored covered in the refrigerator. Variations include using regular walnuts or pecans, baking in a 9x13 inch pan for a sheet cake style, or using a bundt pan with increased bake time. The cream cheese frosting firmness improves upon cooling, making slicing easier.
Ingredients
Zucchini Cake
- 3 cups sugar
- 1 1/2 cups vegetable oil
- 3 cups zucchini grated
- 4 egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup black walnut chopped
Cream Cheese Frosting
- 4 ounces butter
- 8 ounces cream cheese
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup black walnut chopped
Instructions
Zucchini Cake
- Preheat oven to 350 degrees.
- Grease two 9-inch round cake pans.
- Cream together sugar and oil in a large bowl.
- Add grated zucchini and eggs and mix together well.
- Add the dry ingredients - flour, baking powder, baking soda, salt, walnuts, and cinnamon. Mix to combine.
- Divide cake batter equally into the cake pans.
- Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the pans and place them on wire racks. Cool completely before frosting.
Cream Cheese Frosting
- Cool the cake completely.
- Allow butter and cream cheese to soften at room temperature.
- Using an electric mixer, beat cream cheese and butter together in a large bowl until thoroughly combined and smooth.
- Slowly add in powdered sugar while mixing on low speed.
- Add vanilla extract and mix it into the frosting.
Frosting the Cake
- Place one cake layer on a cake plate or cake stand.
- Spread frosting on top of the cake layer.
- Place the second cake layer on top.
- Spread frosting on the top and sides of the cake.
Garnish
- Lightly toast the black walnuts in the oven at 350 degrees for 8 minutes.
- Chop the walnuts if they are not already chopped. Cool completely.
- Sprinkle walnuts on top of the cake.
Notes
- Refrigerate the cake when not serving and keep covered to maintain freshness.
- Regular walnuts or pecans can replace black walnuts if desired.
- Use a 9x13 inch pan for a single-layer sheet cake; extend baking time accordingly.
- When using a 10-inch bundt pan, increase baking time to about 1 hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Calories | 946kcal | 47% |
| Carbohydrates | 115g | 38% |
| Protein | 10g | 20% |
| Fat | 52g | 80% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 342mg | 14% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 89g | 178% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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