How To Make Cinnamon Zucchini Walnut Cake
Have a slice of this incredibly rich and tasty walnut cake with the amazing taste of zucchini mixed with walnuts, then topped with a cream cheese frosting!
Serves:
Ingredients
- 2cupsflour
- 4eggs
- 1cupcanola oil
- 1cupbrown sugar
- 1cupwhite sugar
- 2tspcinnamon
- 1tspbaking soda
- ½tspbaking powder
- ½tspsalt
- 3½cupszucchini,freshly grated
- 1cupwalnuts,chopped
For Cream Cheese Frosting:
- ¼cupbutter,unsalted, softened
- 8ozcream cheese,(1 container) softened
- 1tspvanilla
- 3tbspheavy whipping cream
- 1¾powdered sugar
Instructions
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Preheat the oven to 350 degrees F.
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Lightly grease a 9×13-inch pan with nonstick cooking spray.
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In a kitchen aid mixer or a handheld mixer, combine the sugars, eggs, and oil.
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Sift the flour, cinnamon, baking soda, and salt.
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Combine with the wet ingredients.
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Stir in the zucchini and walnuts.
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Pour batter evenly into the pan. Bake for 35 to 40 minutes or until a toothpick inserted comes clean.
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Cool completely.
Cream Cheese Frosting:
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Beat the butter and cream cheese together until creamy.
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Add the vanilla and heavy whipping cream.
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Beat in the powdered sugar until smooth.
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Frost the cooled cake.
Nutrition
- Calories: 372.16kcal
- Fat: 23.83g
- Saturated Fat: 6.61g
- Trans Fat: 0.17g
- Monounsaturated Fat: 11.32g
- Polyunsaturated Fat: 4.60g
- Carbohydrates: 36.58g
- Fiber: 0.88g
- Sugar: 23.91g
- Protein: 4.28g
- Cholesterol: 67.06mg
- Sodium: 236.37mg
- Calcium: 51.10mg
- Potassium: 140.12mg
- Iron: 0.65mg
- Vitamin A: 107.66µg
- Vitamin C: 4.89mg
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