This delicious zucchini cake is topped with cream cheese frosting!
Ingredients
- Cinnamon Zucchini Walnut Cake
- 3/4 cup Brown Sugar
- 3/4 cup White Sugar
- 4 Eggs
- 1 cup Canola Oil
- 2 cups All-Purpose Flour
- 2 tsp Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3 1/2 cups Freshly Grated Zucchini
- 1 cup chopped California Walnuts
- Cream Cheese Frosting
- 1/4 cup Unsalted Butter (softened)
- 8 oz Cream Cheese (softened)
- 1 tsp Vanilla Extract
- 3 tbsp Heavy Whipping Cream
- 3 cups Powdered Sugar
Instructions
- Step 1
- Preheat the oven to 350 degrees. Lightly grease a 9x13-inch pan with nonstick cooking spray.
- Step 2
- In a large bowl, beat together eggs, sugars, and oil until well combined. Set Aside.
- Step 3
- In a medium bowl, sift the flour, cinnamon, baking soda, baking powder, and salt. Combine wet and dry ingredients. Stir in zucchini and walnuts.
- Step 4
- Pour batter evenly into the pan. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool completely.
- Step 5
- For the frosting: Beat the butter and cream cheese together until creamy.
- Step 6
- Add vanilla extract and heavy whipping cream and beat until combined.
- Step 7
- Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.