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Zucchini Cake

Zucchini Cake

Zucchini cake, topped with cream cheese frosting, is a favorite family dessert.

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20 min
Prep Time
50 min
Total Time



2 cups sugar

1 medium (2 cups) zucchini, shredded

1 cup Land O Lakes® Butter, melted

4 large Land O Lakes® Eggs

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 cup chopped walnuts or pecans


1 (8-ounce) package cream cheese, softened

1/4 cup Land O Lakes® Butter, softened

1 tablespoon milk

2 cups powdered sugar

How to make

  1. STEP 1

    Heat oven to 350ºF. Grease 15x10x1-inch baking pan; set aside.

  2. STEP 2

    Combine sugar, zucchini, melted butter and eggs in bowl; beat at medium speed until well mixed.

  3. STEP 3

    Combine flour, cinnamon, salt, baking powder, baking soda and ginger in bowl; gradually add to zucchini mixture, beating at low speed until mixed. Stir in walnuts.

  4. STEP 4

    Pour into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.

  5. STEP 5

    Combine cream cheese, 1/4 cup butter and milk in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Frost cake. Store refrigerated.

Nutrition (1 serving)

300 Calories
15 Fat (g)
65 Cholesterol (mg)
260 Sodium (mg)
38 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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Featured In

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What do you do when life gives you piles of fresh green vegetables? Start baking, of course. Zucchini makes cakes, muffins and breads naturally moist and delicious.

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