Name: Zucchini Walnut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2 cups shredded zucchini -; 2 cups sugar -; 1 cup canola oil -; 4 large eggs, room temperature -; 2-1/2 cups all-purpose flour -; 1-1/2 teaspoons ground cinnamon -; 1 teaspoon salt -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 cup chopped toasted walnuts, optional -; Frosting: -; 3 ounces cream cheese, softened -; 1/4 cup butter, softened -; 1 tablespoon 2% milk -; 1 teaspoon vanilla extract -; 2 cups confectioners' sugar -; Chopped toasted walnuts, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Walnut Cake

1. 2 cups shredded zucchini -

2. 2 cups sugar -

3. 1 cup canola oil -

4. 4 large eggs, room temperature -

5. 2-1/2 cups all-purpose flour -

6. 1-1/2 teaspoons ground cinnamon -

7. 1 teaspoon salt -

8. 1/2 teaspoon baking powder -

9. 1/2 teaspoon baking soda -

10. 1/2 cup chopped toasted walnuts, optional -

11. Frosting: -

12. 3 ounces cream cheese, softened -

13. 1/4 cup butter, softened -

14. 1 tablespoon 2% milk -

15. 1 teaspoon vanilla extract -

16. 2 cups confectioners' sugar -

17. Chopped toasted walnuts, optional -

How to cook deliciously - Zucchini Walnut Cake

1. Stage

Preheat the oven to 350°F. Grease a 13x9-in. baking pan and set it aside. In a large bowl, beat the oil and eggs until well blended.

2. Stage

In a separate bowl, whisk together the flour, sugar, cinnamon, salt, baking powder and baking soda.

3. Stage

Gently pour the wet ingredients into the dry ingredient bowl and stir until they’re combined. Make sure to scrape the bottom of the bowl to mix the batter thoroughly.

4. Stage

Using a spatula or wooden spoon, gently fold the shredded zucchini into the mixture until well-distributed. Then, fold in chopped walnuts, if desired. Transfer the batter to the prepared pan. Smooth the top with a wet spatula to make a smoother glide.

5. Stage

Bake until a toothpick inserted in the center comes out clean, around 35 to 40 minutes. Cool the cake at room temperature in the pans for 10 minutes, then remove it from the pan to cool completely.

6. Stage

In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually beat in the confectioners' sugar. Add enough milk to achieve a spreading consistency. Once the cake fully cools, spread a heavy layer of frosting over the top, smoothing it out with an offset spatula. Sprinkle with more chopped walnuts, if desired.