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Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting is the perfect way to use up that garden zucchini! A perfectly moist cinnamon cake filled with crunchy walnuts and frosted with cream cheese frosting.
I have got the most delicious and addicting cake to share with you today. You know that cakes that you make that you sneak throughout the day because they are so good? This is that cake. You will not be able to get enough of it. And the best part of it is that you can hide that garden zucchini inside. It is a great way to get my kids to eat their vegetables by hiding it in a delicious cake. This cake honestly could not be any more perfect.
Not only does this cake bake perfectly moist and tender but it has crunchy walnuts throughout. That was probably my favorite part! The nutty walnuts hidden in this cinnamon zucchini cake.
This cake comes together in no time at all. You can mix all of the ingredients in one bowl for easier clean up and pop it in the oven. The cinnamon spices really add such great flavor to the cake and you can smell it throughout the house as it bakes! This cake is perfection!
You are really going to think you baked the perfect cake right here. Get ready for it to blow you away. Not only does the cake come out perfectly tender, you frost it with cream cheese frosting. Isn’t cream cheese frosting the greatest invention for cakes? As if this cake can’t possible get any better you frost the top with cream cheese frosting.
I can’t wait for you to make this cake! Everything about it from the cinnamon cake with hidden walnuts to the cream cheese frosting is out of this world good. I know that your family is going to love it just as much as we did!
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Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting
Ingredients
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ½ cups freshly grated zucchini
- 1 cup chopped walnuts
Cream Cheese Frosting
- ¼ cup softened unsalted butter
- 1 (8-ounce) block softened cream cheese
- 1 teaspoon vanilla
- 3 tablespoons heavy whipping cream
- 1 ¾ cup powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Using a handheld or stand mixer, whisk the 1 cup brown sugar, 1 cup granulated sugar, 4 eggs, and 1 cup canola oil until light and creamy.
- Sift the 2 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt together. Add the flour mixture to the sugar mixture and stir until combined.
- Stir in the 3 ½ cups freshly grated zucchini and 1 cup chopped walnuts. Pour the batter evenly into the prepared baking dish. Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool compeltely.
Cream Cheese Frosting
- whisk the ¼ cup softened unsalted butter and 1 (8-ounce) block softened cream cheese together until creamy. Add in the 1 teaspoon vanilla and 3 tablespoons heavy whipping cream. Gradually whisk in the 1 ¾ cup powdered sugar until smooth.
- Once the cake is cooled, frost it with the cream cheese frosting and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.
More delicious walnut recipes:
Cinnamon Swirl Cream Cheese Banana Bread
One Pan Crispy Walnut Herb Chicken and Vegetables
Apple Cream Cheese Crumb Muffins
Hi! When you say a “container” of cream cheese do you mean the whipped kind? For some reason that’s what popped in my head, but wouldn’t be regular cream cheese frosting. I want to make sure I make yours the right way!
No, just the 8 oz block of cream cheese!