Zucchini Cake with Cream Cheese Frosting Recipe

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My zucchini-cream cheese layer cake is perfect for birthdays and special occasions. Shredded zucchini, roasted walnuts, and cinnamon make this cake popular!  


FOR THE CAKE – 1 1/2 cups vegetable oil – 4 large eggs – 1 cup light brown sugar – 1 cup granulated sugar – 2 tsp vanilla extract – 2 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1 tsp salt – 2 tsp baking soda – 2 cups all purpose flour – 1 1/2 cups walnuts, toasted* and chopped – 2 cups shredded zucchini (lightly packed) FOR THE CREAM CHEESE FROSTING – 8 ounces block style cream cheese – 3/4 cup unsalted butter, room temperature – 2 tsp lemon juice – 1 tsp vanilla extract – 1/4 tsp salt – 5 cups powdered sugar GARNISH – finely chopped toasted walnut

Preheat oven to 350F. Grease two 8-inch round cake pans with at least 2" edges and line bottoms with parchment paper.  

Step 1 


In a large bowl, mix the oil, eggs, and sugars until lump-free. Mix in vanilla, cinnamon, nutmeg, salt, and baking soda.

Step 2

After a few turns, add the flour, walnuts, and zucchini and gently fold until fully combined and uniformly distributed. Don't overmix.

Step 3

Pour batter into two pans. Bake until the tops bounce back when lightly touched and a toothpick inserted in the center comes out without wet batter, moist crumbs are fine, 35-40 minutes.

Step 4

After 15 minutes, remove the sides with a thin offset spatula and invert the layers onto a cooling rack to finish cooling before icing.

Step 5

Cream butter and cream cheese. You may make this in a stand mixer or electric beaters, but I use my food processor with the metal blade. Mix in lemon juice, vanilla, and salt.

Step 6

Mix in sugar one cup at a time. Scrape bowl sides as needed. Frost cake after cooling. Add crumbled walnuts.  

Step 7

Also See

Also See

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