Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 35 minutes
Servings 16
Print Review
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.


  • 2 cups flour
  • 4 eggs
  • 1 cup canola oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 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 walnuts chopped

Cream Cheese Frosting:

  • 1/4 cup unsalted butter softened
  • 1 8 oz. container cream cheese, softened
  • 1 tsp. vanilla
  • 3 Tbsp. heavy whipping cream
  • 1 3/4 powdered sugar.


  1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan with nonstick cooking spray.
  2. In your kitchen aid mixer or using a hand held mixer, combine sugars, eggs and oil.
  3. Sift the flour, cinnamon, baking soda and salt. Combine with wet ingredients. Stir in zucchini and walnuts. Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean.
  4. Cool completely.
  5. To make the cream cheese frosting: Beat the butter and cream cheese together until creamy. add vanilla and heavy whipping cream. Beat in the powdered sugar until smooth. Frost the cooled cake.
Nutrition Facts
Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting
Amount Per Serving
Calories 271 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 52mg17%
Sodium 166mg7%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 190IU4%
Vitamin C 0.1mg0%
Calcium 43mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.