Old Fashioned Zucchini Cake with Cream Cheese Frosting ~ a classic that’s a classic for a reason, this moist zucchini walnut cake is delicious even without the generous layer of fluffy cream cheese buttercream!
Some people can’t control themselves around ice cream, others have issues with chocolate…for me, it’s old fashioned zucchini cake with cream cheese frosting. If nobody is watching I might will eat the whole pan.
A zucchini sheet cake is a welcomed sight at any time of year, it’s one of those one size fits all desserts ~ wherever hungry people are gathered, zucchini cake just works.
And anyway, who doesn’t like to grate zucchini? Unlike those knuckle busting nuggets of Parm, zucchini slides across the grater with ease and before you know it, you’ve got a big pile of feathery green shreds. I like to use small zucchini when I bake because the extra peel equals more color and flavor. Large zucchini with their vast white interiors can be bland and watery.
Fold in a couple of cups of shredded zucchini into the simple batter, along with a cup of nuts. I think walnuts are key to a great zucchini cake, but you can absolutely leave them out if you like, or substitute pecans.
The crowning glory of this zucchini cake is the tangy cream cheese buttercream frosting. It’s made with softened cream cheese, softened butter, sugar, vanilla, and a squeeze of fresh lemon. Gob. it. on.
Moist zucchini cake keeps well, but because of the buttery cream cheese frosting I would refrigerate it if you plan to keep it for more than a day.
This luxe zucchini cake knocks it out of the park, I hope you give it a try, and be sure to let me know how it goes in the comments!
Other old fashioned cakes to try ~
My Old Fashioned Peanut Butter Cake has been one of the most popular cakes on the blog this summer and I’m not surprised, it disappeared from my kitchen in record time…I think it has something to do with that thick caramel frosting.
Strawberry Buttermilk Cake ~ this simple cake can be changed up with different fruits, and has become another reader favorite.
Apple Cider Doughnut Cake ~ is it fall yet? Because I can’t wait to make this pillowy soft bundt cake again.
Old Fashioned Zucchini Cake with Cream Cheese Frosting ~ a classic that's a classic for a reason, this moist zucchini walnut cake is delicious even without the generous layer of fluffy cream cheese buttercream!
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups lightly packed shredded zucchini
- 1 cup finely chopped walnuts
- 8 ounces cream cheese, completely soft
- 3 ounces (6 Tbsp) unsalted butter, soft
- 3 cups confectioner's sugar
- lemon juice, about 1 Tbsp
Instructions
- Preheat oven to 350F Spray a 9x13 pan with cooking spray.
- In a large mixing bowl whisk together the oil, sugar, eggs, buttermilk, vanilla, and cinnamon until smooth.
- Toss together the flour, baking soda, baking powder, and salt, and add the bowl. Mix just until completely blended. Fold in the zucchini and the nuts.
- Turn the batter into your prepared pan and bake for about 40 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.) Some ovens run hot or cool, so check carefully.
- Let the cake cool completely before frosting.
- To make the frosting beat the cream cheese and butter together until fluffy. Add the lemon juice and the sugar, one cup at a time, while beating. Scrape down the sides of the bowl as necessary. Add more sugar if the frosting is too thin, and a little more lemon juice or milk if it is too thick.
38 Comments
Kelly
August 17, 2019 at 12:21 pmSue, will this work in a bunt pan? What would the baking time be?
Sue
August 17, 2019 at 12:58 pmI would think you could bake this in a bundt, it’s a sturdy cake. Be sure to butter and flour your pan well, and I’d suggest taking a quick peek at it at 40 minutes. but I guess it would take 45-50. That’s a guess though, so watch it.
Tara Aufderheide
August 12, 2019 at 5:50 pmOmg made this tonight and WOW is it delicious! I tagged you in my photo on Instagram to give you credit. Wow! Thank you for sharing this. Do I need to refrigerate the leftovers? Xo. Tara!
Sue
August 12, 2019 at 6:06 pmHi Tara, and thanks! I would be comfortable leaving it out overnight, but would refrigerate if you need to save it longer than a day or so.
Brenda Copeland
August 2, 2019 at 7:14 amIs there anything that could be used to take the place of the buttermilk?
Sue
August 2, 2019 at 7:48 amYes, you can use regular milk, or half and half. Even yogurt thinned with a little milk.
Joy
July 30, 2019 at 11:56 amI’m laughing at the photos with two forks….as if to say; “I didn’t eat all this by myself, really!” LOL
Perfect recipe included in the Summer cakes post!
Sue
July 30, 2019 at 12:31 pmYou caught me ;)
Arcadia
July 23, 2019 at 4:18 pmDo you peel your zucchini first before adding to your mixture?
Sue
July 23, 2019 at 4:28 pmNope, I love the peel!
Reba
July 23, 2019 at 10:04 amHi Sue….Could I use this recipe for a layer cake, using 2 circular cake pans?
Sue
July 23, 2019 at 11:10 amSure, that would work.
Judith Barbiaux
July 19, 2019 at 6:49 pmDo you drain the zucchini and squeeze the moisture out? Thank you. Sounds delish!
Sue
July 19, 2019 at 7:08 pmYou can if you like, but I don’t. I think it just adds to a moist cake.
Carol Melendez
April 28, 2019 at 12:42 pmMade it with Mexican Zucchini because that’s what I had on hand, it was delicious and moist, making it again today to take to my in laws, so yummy!!
Cali
March 31, 2019 at 5:05 pmDo you think it would taste okay to substitute golden raisins for the walnuts?
Sue
March 31, 2019 at 5:07 pmIf you don’t like nuts feel free to leave them out, and I do think golden raisins would be a good addition :)
Linda Costello
March 28, 2019 at 7:51 pmCan i use something in place of the buttermilk? I think i saw yrs. ago how u can add something to regular milk to make it like buttermilk…do u know how i could do this? Not a fan of buttermilk, but would love to make this cake. Thanks for help.
Sue
March 28, 2019 at 7:54 pmYou can add 1 tsp of lemon juice or vinegar to a cup of milk to make a quasi buttermilk. Let it sit for 15 minutes before using. But you can use regular milk as well, it won’t be a problem.
Mary
August 30, 2018 at 4:57 pmI would love to make this cake, only thing is I am on Weight Watchers and 1 slice would be alot of my points. Too bad you don’t have a less fat and sugar recipe. I would try it then. Do you know the sat fat, sugar, calories and protein in this recipe
Elizabeth
August 29, 2018 at 7:03 amI look forward to trying this. Can the oil be split with half unsweetened applesauce and for a different flavor, may unsweetened cocoa be added for a chocolate version? If so, about how much. Thank you for sharing!
Sue
August 29, 2018 at 7:23 amI think you can make the applesauce substitution without a problem Elizabeth. And I’m guessing you could substitute cocoa powder for an equal amount of flour. I’d start with maybe 1/3 ~ 1/2 cup cocoa? (maybe even add some chocolate chips.) Sounds like a nice idea!
Laura | Tutti Dolci
July 30, 2018 at 9:54 pmBring on the zucchini cake (and all the swirls of frosting!!).
Linda Steiger
July 30, 2018 at 2:32 pmWish I’d known about this recipe years ago when we grew so many zucchini we fed them to the hens! Sent my husband to the farm stand today to buy some just to try this recipe! Sounds delicious!
Sue
July 31, 2018 at 10:54 amOh gosh, this is a much better use for all that zucchini ;)
Steph
July 30, 2018 at 1:31 pmthis is the BEST cake! only change i made was to brown the butter for the frosting and used toasted nuts in the cake and on top! thanks for the great recipe!!
Sue
July 30, 2018 at 2:03 pmYou’ve made it even better!
Laura Bodnar
July 28, 2018 at 8:56 amThe old fashioned zucchini cake was wonderful. I threw it together for an impromptu visit from my husband’s Michigan cousins. After tasting it the general consensus was everyone was going home to buy zucchini! I’ll send them home with some from our garden. Thank you – this is a keeper <3
Sue
July 28, 2018 at 9:11 amThanks Laura ~ I love the idea of serving this cake and then sending your guests home with the zucchini to make it, I’m glad it was a hit.
Mary Ann | The Beach House Kitchen
July 21, 2018 at 6:54 amGrabbing my zucchini today at the local farm stand!! Happy weekend Sue!
Chris Scheuer
July 21, 2018 at 2:33 amI think you and I could fight over this cake, Sue! It looks crazy delicious with that thick, beautiful layer of fabulous icing. But if you invite me over for zucchini cake I promise I will try to behave.
2 Sisters Recipes
July 20, 2018 at 10:52 amI love this zucchini cake and the cream cheese frosting sounds wonderful!
I am making this cake this weekend – thanks for the recipe !!
Darlene
July 20, 2018 at 9:00 amHi Sue the zucchini cake sounds delicious especially since I’m growing organic zucchini from seed this year and they just flowered. I’m allergic to walnuts. Is there another nut that I can substitute? Thanks
Sue
July 20, 2018 at 10:09 amYou can definitely use pecans, Darlene, if you aren’t allergic to them, and of course you can leave the nuts out altogether without any problem…enjoy your harvest!!
Jennifer @ Seasons and Suppers
July 20, 2018 at 8:05 amFabulous and so perfect for all the zucchini around right now :)
Gerlinde
July 20, 2018 at 7:28 amI am only getting a few zucchinis from my plant but I don’t mind buying some to make this delicious looking cake. Pinned!
Angie@Angie's Recipes
July 20, 2018 at 7:03 amPerfect for the zucchini season! The cake looks marvelous with that silky smooth frosting.
Tricia @ Saving Room for Dessert
July 20, 2018 at 6:10 amThis makes me want to plant more zucchini just so I can make this wonderful cake. I bet it is so moist and tasty. Have a lovely weekend Sue!