Zucchini Cake with Walnuts

    1 hour 5 minutes

    Zucchini cakes are wonderful vegetable cakes because the zucchini keeps them moist and tasty. This one has walnuts added for extra texture.

    147 people made this

    Makes: 1 cake

    • 3 eggs
    • 1 cup (250ml) vegetable oil
    • 1 1/2 cups (300g) white sugar
    • 2 cups (250g) zucchini, grated
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1/4 teaspoon baking powder
    • 3 teaspoons ground cinnamon
    • 1 cup (115g) walnuts, diced

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Lightly grease one 23x33cm cake tin.
    2. Combine eggs, oil, sugar, zucchini and vanilla. Beat until well mixed. Stir in the flour, bicarb soda, salt, baking powder and cinnamon; mix until just combined. Stir in the walnuts. Pour batter into tin.
    3. Bake for 45 minutes.

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    Reviews in English (84)


    This is the best recipe for zucchini cake. My whole family just loves it. My son raised zuchinni in his garden. The recipe for cream cheese frosting ll on this website is wonderful. I like to put this on the cake!! We did not add nuts. I like the cake recipe because it is so tender and moist. Give this recipe a try. You won't regret it!! YUMMY  -  06 Aug 2005  (Review from Allrecipes USA and Canada)


    Yummy cake! I decided to use 1 c carrot and 1 c zucchini… and 2 t cinnamon, 3/4 t ground nutmeg and 1/4 t ground cloves (versus 3 t cinnamon.) I took it to work and the whole ER was begging for seconds! Thanks, Joan, for a great recipe!  -  02 Dec 2005  (Review from Allrecipes USA and Canada)


    This cake is incredible. My husband was very leary on trying a cake with Zucchini in it and it's all the rave. I made it for a bake sale to benefit the NYC/DC Crisis and it was the first to sell out. I already have requests for the recipe and to make more for the bake sale next week. From 2 zuchinni's I got 2 9x13 cakes and 3 loafs of Zuchinni Bread. THANK YOU SO MUCH FOR SHARING THIS WITH US!  -  01 Oct 2001  (Review from Allrecipes USA and Canada)