Zucchini, Walnut and Cinnamon Cake

    1 hour 20 minutes

    A flavoursome, moist cake that will be a favourite by all your family. I always make a batch leading into Christmas as they make great presents for friends.

    16 people made this

    Makes: 4 cakes

    • 3 cups (375g) plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 2 teaspoons bicarb soda
    • 2 teaspoons ground cinnamon
    • 2 cups (400g) white sugar
    • 1 cup (250ml) vegetable oil
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 1/2 cup (60g) chopped walnuts
    • 2 cups (250g) grated zucchini

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease and flour 4 loaf tins.
    2. In a medium bowl, mix together flour, salt, baking powder, bicarb soda and cinnamon. Set aside.
    3. In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
    4. Divide batter into the loaf tins. Bake for 60 minutes or until skewer inserted into middle of cake comes out clean.

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    Reviews and Ratings
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    Reviews in English (14)


    Excellent moist cake - I used 1 cup apple sauce in place of vegetable oil to make it a "non-fat" cake. Came out great!!  -  12 Jun 2002  (Review from Allrecipes USA and Canada)


    The best zucchini cake recipe! Although I made some adjustments, instead of 2cups of grated zucchini I increased it to three..for me it tastes better and more moist..Thank you for sharing this wonderful recipe  -  09 May 2008  (Review from Allrecipes USA and Canada)


    DELICIOUS !!!!! Don't be afraid to try it because of zucchini , if you do you'll be missing out on the best !!!!! My kids loved it .  -  05 Apr 2000  (Review from Allrecipes USA and Canada)