Zucchini Cake Cinnamon Walnut

This scrumptious zucchini cake brings together garden-fresh zucchini, warm spices, and crunchy walnuts for a perfectly moist dessert finished with a dreamy cinnamon cream cheese frosting. Every bite feels like a slice of comfort, and the easy mixing method means you do not need to be a baking expert to pull off a showstopper.

I found this cake was a hit even with those skeptical about veggies in dessert Since the first time I made it for a family picnic it has become a regular summer favorite

Ingredients

• All purpose flour: provides structure and ensures the cake holds together Use a good quality unbleached variety if you can
• Baking soda and baking powder: help the cake rise for a light texture Always check that your leaveners are fresh for best results
• Salt: balances sweetness and enhances the flavors A fine sea salt dissolves well
• Ground cinnamon: gives warmth and coziness Choose true cinnamon for the best aroma
• Ground nutmeg: adds subtle spice Freshly grated nutmeg is especially fragrant
• Grated zucchini: keeps the crumb extra moist and tender Go for firm unblemished zucchini and squeeze out excess moisture if very wet
• Large eggs: bind the ingredients and enrich the cake Select eggs with tight clean shells for freshness
• Vegetable oil: makes the cake soft and helps it stay moist longer A neutral oil like canola or sunflower works great
• Granulated sugar and light brown sugar: together add sweetness and a hint of caramel flavor Fresh brown sugar gives more flavor and moisture
• Vanilla extract: rounds out the flavors Use pure vanilla for best results
• Chopped walnuts: offer crunch and nutty depth Toast the nuts for an even richer flavor

For the Frosting

• Unsalted butter and cream cheese both softened: create a fluffy creamy base Use high quality dairy for the smoothest result
• Ground cinnamon: brings in cozy warmth to the frosting Pick the same cinnamon you used in the cake for flavor harmony
• Vanilla extract: gives more depth and enhances the frosting richness
• Powdered sugar: sweetens and thickens the frosting Sift before using to avoid lumps

Step-by-Step Instructions

Prepare the Baking Dish:

Grease and flour a nine by thirteen inch baking dish making sure to get into every corner for easy release after baking

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking soda baking powder salt cinnamon and nutmeg for even distribution of leaveners and spices

Combine the Wet Ingredients:

In a larger bowl stir together the grated zucchini eggs vegetable oil both sugars and vanilla until smooth The mixture should look silky and well mixed

Bring it Together:

Add the dry ingredients to the wet ingredients in multiple intervals mixing gently just until combined Avoid overmixing to keep your cake tender

Fold in the Walnuts:

Add the chopped walnuts at the end using a spatula to gently spread them through the batter This keeps them from sinking to the bottom

Bake the Cake:

Pour the batter evenly into the prepared dish Smooth out the top and bake in a preheated three hundred fifty degree oven for thirty five to forty minutes Begin checking the center with a toothpick at thirty five minutes Look for moist crumbs but no wet batter

Cool the Cake:

Remove from oven and let the cake cool completely in the baking dish Patience here makes for the best frosting experience

Make the Frosting:

Using a stand mixer with the paddle attachment beat together the softened butter cream cheese cinnamon and vanilla until fluffy and smooth Slowly add powdered sugar in batches until light and completely blended Scrape the bowl down as you go

Frost the Cake:

Once the cake is fully cooled spread the frosting generously over the top and sprinkle extra walnuts if you wish

Save

My favorite part of this cake has to be the specks of green from the zucchini that prove how fresh it is One year my daughter and I harvested zucchini together and baked this cake to celebrate the start of summer It became our new family tradition

Storage Tips

Keep leftover cake covered in an airtight container in the fridge where it will stay fresh for about three days You can also freeze slices tightly wrapped and thaw them overnight in the fridge before serving The frosting holds up well after chilling

Ingredient Substitutions

Swap walnuts for pecans or leave them out if needed A gluten free flour blend will work if you have dietary needs For an extra burst of flavor add orange zest to the batter or raisins for more texture

Serving Suggestions

Serve this cake chilled or at room temperature Add a little extra sprinkle of cinnamon or some toasted nuts on top for a pretty finish It is perfect with a mug of chai or a scoop of vanilla ice cream for special occasions

Cultural Notes

Baking with zucchini has been a clever American tradition dating back decades as a way to use up bumper crops This dessert shows how a simple vegetable can transform into something unexpectedly sweet and festive

Recipe FAQs

→ How do I know when the cake is baked through?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs when done. Start checking at 35 minutes.

→ Should the cake be refrigerated?

Yes, due to the cream cheese frosting, keep the cake refrigerated until ready to serve and for storing leftovers.

→ Why use both granulated and brown sugar?

Combining both sugars gives the cake extra moisture, depth, and a subtle caramel flavor that compliments the spices.

→ Can I make this dessert ahead of time?

Absolutely. Bake and cool the cake fully in advance, then frost and chill it up to a day before serving for best results.

→ Is peeling the zucchini necessary?

No, the zucchini skin is mild and blends in well. Simply grate the zucchini and add it to the batter as is.