Zucchini Cake Cinnamon Walnut (Print Version)

Tender cake with zucchini, nuts, and a cinnamon cream cheese frosting for a rich, spiced dessert experience.

# Ingredients:

→ Zucchini Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 2 cups grated zucchini
08 - 2 large eggs
09 - 1 1/4 cups vegetable oil
10 - 3/4 cup granulated sugar
11 - 3/4 cup light brown sugar
12 - 1 1/2 teaspoons vanilla extract
13 - 3/4 cup chopped walnuts

→ Cinnamon Cream Cheese Frosting

14 - 1 cup unsalted butter, softened
15 - 8 ounces cream cheese, softened
16 - 1/2 teaspoon ground cinnamon
17 - 1 1/2 teaspoons vanilla extract
18 - 3 1/2 cups powdered sugar

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking dish.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 - In a large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
04 - Add the flour mixture to the zucchini mixture in several intervals, mixing just until combined. Fold in the walnuts.
05 - Pour the batter into the prepared baking dish. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking for doneness after 35 minutes and every 3 minutes thereafter. Allow to cool completely.
06 - Using a stand mixer with a paddle attachment, beat the butter, cream cheese, cinnamon, and vanilla extract until light, fluffy, and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed.
07 - Spread frosting on the fully cooled cake. Refrigerate until ready to serve.

# Notes:

01 - Check for doneness after 35 minutes and every 3 minutes afterward by inserting a toothpick.
02 - Refrigerate the cake due to the cream cheese frosting. Store leftovers in an airtight container in the fridge for up to 3 days.

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