Cinnamon Zucchini Walnut Cake Recipe

Cinnamon Zucchini Walnut Cake Recipe

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!

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 2cupsflour
  • 4eggs
  • 1cupcanola oil
  • 1cupbrown sugar
  • 1cupwhite sugar
  • 2tspcinnamon
  • 1tspbaking soda
  • ½tspbaking powder
  • ½tspsalt
  • cupszucchini,freshly grated
  • 1cupwalnuts,chopped

For Cream Cheese Frosting:

  • ¼cupbutter,unsalted, softened
  • 8ozcream cheese,(1 container) softened
  • 1tspvanilla
  • 3tbspheavy whipping cream
  • powdered sugar


  1. Preheat the oven to 350 degrees F.

  2. Lightly grease a 9×13-inch pan with nonstick cooking spray.

  3. In a kitchen aid mixer or a handheld mixer, combine the sugars, eggs, and oil.

  4. Sift the flour, cinnamon, baking soda, and salt.

  5. Combine with the wet ingredients.

  6. Stir in the zucchini and walnuts.

  7. Pour batter evenly into the pan. Bake for 35 to 40 minutes or until a toothpick inserted comes clean.

  8. Cool completely.

Cream Cheese Frosting:

  1. Beat the butter and cream cheese together until creamy.

  2. Add the vanilla and heavy whipping cream.

  3. Beat in the powdered sugar until smooth.

  4. Frost the cooled cake.


  • 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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