Zucchini Cake with Cream Cheese Frosting
User Reviews
4.7
20 reviews
Excellent
Zucchini Cake with Cream Cheese Frosting
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My zucchini cake with cream cheese frosting is an epic layer cake for birthdays and special meals. Packed with shredded zucchini, toasty walnuts, and a hint of cinnamon, this cake is a crowd pleaser!
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Ingredients
for the cake
- 1 1/2 cups vegetable oil
- 4 egg large
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all-purpose flour
- 1 1/2 cups walnuts toasted and chopped
- 2 cups zucchini shredded, lightly packed
for the cream cheese frosting
- 8 ounces cream cheese block style
- 3/4 cup unsalted butter room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 cups powdered sugar
garnish
- walnut finely chopped, toasted
Instructions
- Preheat oven to 350F. Grease two 8-inch round cake pans (with at least 2" depth to the sides) and line bottoms with a round of parchment paper.
- In a large bowl whisk together the oil and eggs, then whisk in the sugars until there are no lumps.
- Whisk in the vanilla, cinnamon, nutmeg, and salt and baking soda.
- Fold in the flour, and after a few turns, add the walnuts and zucchini and gently fold until everything is well incorporated and evenly distributed, but you don't want to over mix at this point.
- Divide the batter between your 2 prepared pans. Bake for 35-40 minutes until the tops spring back when lightly touched, and a toothpick inserted in the center comes out without wet batter on it, moist crumbs are fine.
- Let the layers cool in the pans for 15 minutes, then loosen the sides with a thin offset spatula and invert onto a cooling rack to finish cooling completely before frosting.
to make the frosting
- Cream the butter and cream cheese together. I do this in my food processor, fitted with the metal blade, but you can do it in a stand mixer or with electric beaters. Blend in the lemon juice, vanilla, and salt.
- Blend in the sugar, one cup at a time. Scrape down the sides of the bowl as necessary.
- Frost the cooled cake. Top with crushed walnuts.
Notes
- *To toast walnuts place them on a baking sheet and bake in a 350F oven for 12 minutes, giving them a stir once during baking.
Nutrition Information
Show Details
Calories
703kcal
(35%)
Carbohydrates
79g
(26%)
Protein
6g
(12%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
78mg
(26%)
Sodium
386mg
(16%)
Potassium
164mg
(3%)
Fiber
1g
(4%)
Sugar
64g
(128%)
Vitamin A
550IU
(11%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 386mg | 16% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
20 reviews
Excellent
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