Zucchini Walnut Cake

Moist and fluffy Zucchini Walnut Cake with a luscious cream cheese frosting. Every bite is studded with crisp roasted walnuts and a homemade creamy frosting.

I know what you’re thinking, vegetables in a cake? But I assure you, no one would ever guess! The shredded zucchini blends seamlessly into the cake to create a wonderfully fluffy and moist texture.

This zucchini cake is subtly sweet and pairs perfectly with sweet and tangy cream cheese frosting. A light and fresh cake for these warmer months!

For more zucchini season love, check out this Gluten-Free Orange Zucchini Bread recipe. The classic zucchini bread flavor we all know and love just now with a zingy orange zest twist!

Ingredients in Zucchini Cake

Eggs – Add structure to the cake shape and helps it rise while baking.

Maple Syrup – A refined sugar-free sweetener that blends perfectly with the flavors of zucchini and walnuts.

Coconut Oil – Adds healthy fats and moisture to this cake to make the texture just right.

Coconut Sugar – Another natural sweetener that lends a slight caramel-esc flavor to baked goods.

Almond Flour – One of my favorite naturally gluten-free flour options. Be sure to buy a super fine almond flour blend for optimal texture.

Gluten-Free Flour – Make sure to use 1:1 gluten-free flour blends for baking as they’re crafted for optimal texture and flavor. Specific ingredients are added to these 1:1 GF blends, like xanthan gum, to help replicate the texture qualities of all-purpose flour.

Zucchini – Shredded zucchini can release a lot of moisture while baking so check below for my steps on how to fix this!

Walnuts – I prefer to use raw walnuts without added oils and then toast them myself. This way the toasty flavor is fresh and such a great compliment to this zucchini cake.

How to Make Zucchini Walnut Cake

1. Preheat the oven to 350F and line the bottom of a 8” cake pan with parchment paper, and spray the edges with baking spray.
2. In a medium-sized bowl, beat eggs, maple syrup, coconut oil, coconut sugar, almond milk, and vanilla extract.
3. In a separate small bowl, whisk together almond flour, gluten free flour, ground cinnamon, baking powder, baking soda and salt.
4. Add dry ingredients to the bowl of whisked wet ingredients and stir with a wooden spoon. Stir in shredded zucchini and chopped walnuts until just combined, making sure not to over mix. Batter will be thick.
5. Add the batter to the parchment-lined cake, spreading in a smooth layer.
6. Move to the oven and bake at 350F for 45 – 50 minutes (mine took 48 minutes) or until the top is browned, edges are pulling away from the sides, and a toothpick inserted in the middle comes out a little moist, but crumb-free. Let cool completely.
7. Make frosting, spread overtop the cake, garnish with more walnuts, and enjoy!

How to Make Cream Cheese Frosting

Is there anything better than sweet and tangy cream cheese frosting? I think not! It’s probably one of my favorite frosting choices right alongside a classic buttercream spread.

For this cream cheese frosting, all you’ll need is cream cheese, butter, vanilla extract, and powdered sugar. You could also make this into a dairy-free cream cheese frosting by subbing a dairy-free cream cheese and vegan butter in the recipe.

Then all you have to do is combine the softened cream cheese, softened butter, and vanilla extract in a large bowl and cream together until light and fluffy. Add the sifted powdered sugar and beat together until fully combined and smooth. Easy and delicious cream cheese frosting ready to go!

What Is The Best Way To Shred Zucchini?

While there are many ways to shred zucchini, there’s one tip that applies to it all; draining the zucchini afterward. Whether you use a standard grater or a food processor grating attachment, you want to go for finely shredded zucchini (not the big holes).

Once the zucchini has been shredded, you’ll need to strain out the excess moisture. Otherwise, the extra water will seep out of the zucchini shreds while baking and make the cake too moist and soggy.

I like to use a nut milk bag, but you can also use a linen towel or paper towel. You should have 1 cup of packed shredded zucchini after draining out the water, which typically requires ~1 medium zucchini.

How To Toast Walnuts

Trust me when I say toasting walnuts before baking will change your life. Okay … maybe not your life but your tastebuds. You’ll never want boring un-toasted walnuts again!

Baking the walnuts until they are toasty releases their natural oils and with that, robust flavor. They also develop a crisp outside yet softer inside for the perfect crunch.

I suggest roasting them at 350F for ~10 minutes, or until they have started to brown and are fragrant. Make sure you let them cool before adding them to the cake batter. Any leftovers should be stored in an airtight container and will make for a tasty snack!

Healthy Zucchini Recipes

For more healthy and delicious zucchini recipes, check out these blog favorites!

Chocolate Chip Zucchini Bars – Moist and fluffy zucchini bars made with oat flour and filled with chocolate chips in every bite. Perfect for an on-the-go breakfast or healthy snack!

Chocolate Chip Banana Zucchini Bread – The combination of sweet mashed banana and shredded zucchini creates a moist yet fluffy bread with the perfect texture. And with chocolate chips in every bite, it makes for a tasty breakfast or healthy dessert!

If you try this recipe or any of the above ones, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Zucchini Walnut Cake 🙂

Zucchini Walnut Cake

Author Casey Colodny

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour

Servings: 8 slices

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Moist and fluffy zucchini cake with toasty walnuts studded throughout. A luscious cream cheese frosting is the perfect sweet yet tangy complement to this cake!

Ingredients

• 2 large eggs
• ½ cup pure maple syrup
• ¼ cup coconut oil melted & cooled
• ¼ cup coconut sugar packed
• ¼ cup almond milk
• 1 tsp vanilla extract
• 2 cups super fine almond flour
• 1 cup gluten-free flour must be 1:1 replacement, I used Bob’s red mill 1:1
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup shredded zucchini squeezed of water and packed full* (~1 medium zucchini)
• ½ cup toasted walnuts chopped + extra for topping (bake at 350F for 10 minutes, or until browned and fragrant)

Cream Cheese Frosting

• 4 oz cream cheese softened
• 2 oz unsalted butter softened
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar

Instructions

• Preheat the oven to 350F and line the bottom of a 8” cake pan with parchment paper, and spray the edges with baking spray.
• In a medium-sized bowl, beat eggs, maple syrup, coconut oil, coconut sugar, almond milk, and vanilla extract.
  
• In a separate small bowl, whisk together almond flour, gluten free flour, ground cinnamon, baking powder, baking soda and salt.
  
• Add dry ingredients to the bowl of whisked wet ingredients and stir with a wooden spoon. Stir in shredded zucchini and chopped walnuts until just combined, making sure not to overmix. Batter will be thick.
  
• Add the batter to the parchment-lined 8" cake pan, spreading in a smooth layer.
  
• Move to the oven and bake at 350F for 45 – 50 minutes (mine took 48 minutes) or until the top is browned, edges are pulling away from the sides, and a toothpick inserted in the middle comes out a little moist, but crumb-free. Let cool completely.
  
• While the loaf is cooling, make your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, beating together until combined and smooth.
• Top cooled cake with cream cheese frosting. Top with extra toasted walnuts for garnish. Serve and enjoy!
  

Notes

Substitute almond milk with any non-dairy milk.

Be sure to drain the zucchini, the steps are listed above.

GF flour must be a 1:1 replacement – I love Bob’s Red Mill 1:1 GF flour

Roasting the walnuts adds such great flavor, see notes above.

I like to store this cake at room temperature for 1-2 days. After this, store it in the fridge in an airtight container. You will want to bring it to room temperature before eating.

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