Zucchini Bread Cake
Experience pure comfort in every bite with this moist and flavorful Zucchini Bread Cake, a delightful twist on traditional zucchini bread that’s perfect for dessert or indulgent snacking. Packed with warming notes of ground cinnamon and the natural sweetness of grated zucchini, this recipe is elevated by optional chopped walnuts for added crunch and a luscious cream cheese frosting for a tangy finish. With just 15 minutes of prep time, you'll have a tender cake baked to perfection in under an hour. Ideal for gatherings or a cozy treat at home, this cake brings together wholesome ingredients and simple cooking techniques for a crowd-pleasing result. Whether you’re celebrating zucchini season or just craving a versatile cake, this showstopper combines the best of vegetable-inspired baking into a sweet masterpiece.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.75 cups Chopped walnuts (optional)
- 1 batch Cream cheese frosting (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and slightly frothy.
Add the vegetable oil and vanilla extract to the egg mixture and whisk until well combined.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
If desired, spread cream cheese frosting on top of the cooled cake before slicing and serving.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 56.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
