Zucchini Cake

A warmly spiced, impossibly moist cake made with fresh grated zucchini and crunchy walnuts — simple to make and even better the next day.

Prep Time 15

Cook Time 45

Total Time 1

Servings 12

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder until evenly combined.
In a large separate bowl, stir together the grated zucchini, sugar, vegetable oil, lightly beaten eggs, and vanilla extract until well mixed.
Pour the dry ingredients into the wet ingredients and stir until just combined — stop as soon as no dry flour remains. Do not overmix.
Fold in the chopped walnuts, then pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan before slicing and serving.

Don't wring out the zucchini — the natural moisture is what keeps this cake so tender and soft.
The cake tastes even better on day two once the cinnamon spice has had time to deepen.
Store covered at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze individual slices for up to 3 months.
For a little extra indulgence, a simple cream cheese frosting or a dusting of powdered sugar pairs beautifully on top.
Pecans can be swapped in for walnuts, or leave the nuts out entirely for a nut-free version.