4.7 from 20 votes
Zucchini Cake with Cream Cheese Frosting
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!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
16
servings
Calories:
703 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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: 16 servings
Amount Per Serving
Calories 703
% 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.