Zucchini Cake
Zucchini cake is a great way to use fresh grated zucchini.
Servings 12
Calories 946kcal
Ingredients
Zucchini Cake
- 3 cups sugar
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped black walnuts
Cream Cheese Frosting
- 4 ounces butter
- 8 ounces cream cheese
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup chopped black walnuts
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, 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 walnuts 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.
Recipe Tips
Refrigerate the cake when not serving. Keep it covered or in a cake container.
You can substitute regular walnuts or pecans for black walnuts.
You can use a 9 X 13-inch pan to make a single-layer zucchini sheet cake.
If you want to bake the cake in a 10-inch tube or bundt pan, you will need to increase the bake time. It will take approximately 1 hour.
Nutrition
Calories: 946kcal | Carbohydrates: 115g | Protein: 10g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 342mg | Potassium: 315mg | Fiber: 2g | Sugar: 89g | Vitamin A: 638IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg
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