Cinnamon Walnut Zucchini Cake
Cinnamon Walnut Zucchini Cake is a moist spiced cake made with fresh zucchini, brown sugar, cinnamon, vanilla, and crunchy walnuts.
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 1 cup brown sugar
- 1/2 cup oil
- 2 tsp vanilla
- 1 cup toasted walnuts
Instructions
- Preheat the oven to 350°F (175°C), grease a 9x13-inch baking pan, and lightly squeeze the grated zucchini to remove only the excess surface moisture.
- Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl until evenly combined.
- In a separate bowl, whisk the eggs, brown sugar, oil, and vanilla until the mixture becomes smooth and slightly thickened.
- Stir the grated zucchini into the wet ingredients, then gradually fold in the dry mixture until no large pockets of flour remain.
- Fold in most of the toasted walnuts, reserving a small handful for scattering over the top if desired.
- Spread the batter evenly in the prepared pan and bake for 34–38 minutes until the center springs back lightly and a toothpick comes out clean.
- Allow the cake to cool completely before dusting with powdered sugar or adding cream cheese frosting and the reserved walnuts.