Can I make Zucchini Walnut Cake without walnuts?

Yes. You can make Zucchini Walnut Cake without walnuts if you have a nut allergy or simply prefer a smooth cake texture. Leave them out without changing the basic baking method. Pecans can also replace walnuts if you want a different nutty flavor.

Do I need to squeeze the shredded zucchini first?

No. For this recipe, the shredded zucchini should retain its natural moisture. That liquid helps hydrate the batter and contributes to the cake's tender texture. Simply grate the zucchini with its skin on and measure it without squeezing it dry.

Can I make Zucchini Walnut Cake ahead of time?

Yes. Zucchini Walnut Cake is a convenient make-ahead dessert because its naturally moist crumb stores well. Once completely cooled, keep the cake covered to prevent it from drying out. If it has cream cheese frosting, refrigerating it is the cautious choice for longer storage.

Easy Zucchini Walnut Cake with Cream Cheese Frosting

Name: Zucchini Walnut Cake
Prep time: 20 min
Cook time: PT-496505H36M18S
Total time: PT-496505H36M18S
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup canola oil; 3 large eggs, room temperature; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 cups shredded zucchini; 1 cup chopped walnuts; 8 ounces cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 2 cups confectioners’ sugar; 1 to 2 tablespoons milk, as needed; Additional chopped walnuts for topping, optional

Description

Zucchini Walnut Cake is a moist, warmly spiced sheet cake made with fresh shredded zucchini and crunchy walnuts, then finished with a rich cream cheese frosting. The zucchini adds natural moisture without overpowering the cinnamon, vanilla, and nutty flavors.

Ingredients

Scale

2 cups granulated sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups shredded zucchini
1 cup chopped walnuts
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 to 2 tablespoons milk, as needed
Additional chopped walnuts for topping, optional

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Instructions

Preheat the oven to 350°F and grease a 13×9-inch baking pan.
In a large bowl, beat the canola oil and eggs until well blended.
In a separate bowl, whisk together the flour, granulated sugar, cinnamon, salt, baking powder, and baking soda.
Add the wet ingredients to the dry ingredients and stir gently just until combined, scraping the bottom and sides of the bowl as needed.
Fold in the shredded zucchini and chopped walnuts until evenly distributed.
Transfer the batter to the prepared pan and smooth the surface evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 10 minutes, then allow it to cool completely before frosting.
To make the frosting, beat the softened cream cheese, butter, and vanilla until smooth. Gradually beat in the confectioners’ sugar, adding enough milk to reach a spreadable consistency.
Spread the cream cheese frosting over the completely cooled cake and garnish with additional chopped walnuts if desired. Slice and serve.

Notes

Do not squeeze the shredded zucchini dry; its natural moisture helps keep the cake soft and tender.
The zucchini does not need to be peeled before grating.
Avoid overmixing the batter after adding the flour to prevent a dense texture.
Begin checking the cake around 35 minutes because oven temperatures can vary.
For deeper nutty flavor, lightly toast the walnuts and cool them before adding them to the batter.
Make sure the cake is completely cool before adding the cream cheese frosting.
Store the frosted cake covered in the refrigerator for longer storage.
The cake can be frozen when tightly wrapped or stored in a freezer-safe airtight container.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 506 kcal
Sugar: 44 g
Sodium: 69 mg
Fat: 29 g
Saturated Fat: 7 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 62 mg