Baking Dessert

Zucchini and walnut cake with cream cheese frosting

Name: Zucchini and walnut cake recipe
Yield: 10
Ingredients: 450g zucchini, coarsely grated; 250g coconut sugar; 180ml olive oil; 2 large eggs, at room temperature; 300g self-raising flour; 1 tsp mixed spice; 1/2 tsp bicarb soda; 100g walnut; 60ml maple syrup; 250g cream cheese, at room temperature; 40g salted butter, at room temperature; Micro mint, to decorate (optional)

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Zucchini and walnut cake with cream cheese frosting

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by Lucy Nunes

Delicious Team

Oct 17, 2024

Who said cakes can't be healthy? Well, this delicious zucchini and walnut cake is pretty close to it, which just gives us more reason eat it. A good helping of grated zucchini ensures this cake retains its soft, spongey moisture while coconut sugar, mixed spice and maple syrup make a delicious blend of earthy and sweet flavours. Scatter a handful of chopped walnuts into the mix and generously lather some velvety cream cheese frosting for the perfectly balanced afternoon tea cake.

Recipe note: You’ll need a 22cm round cake pan.

Zucchini and walnut cake with cream cheese frosting

450g zucchini, coarsely grated
250g coconut sugar
3/4 cup (180ml) light olive oil
2 large eggs, at room temperature
2 cups (300g) self-raising flour
1 tsp mixed spice
1/2 tsp bicarb soda
1 cup (100g) walnuts, toasted, finely chopped, plus 1/2 cup (50g) extra
1/4 cup (60ml) maple syrup
250g cream cheese, at room temperature
40g salted butter, at room temperature
Micro mint, to decorate (optional)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round cake pan and line with baking paper.
2.

Squeeze excess moisture from grated zucchini and pat dry with paper towel.
3.

Place sugar and oil in a stand mixer fitted with the paddle attachment and beat on high speed for 5 minutes, scraping down side several times, until a rough paste. Add eggs and beat for 2-3 minutes, until pale and fluffy. Add zucchini and stir to combine. Sift over the flour, spice, bicarb and a pinch of fine salt. Stir to combine. Stir through chopped walnuts. Spoon into prepared pan, level surface and bake for 55 minutes, or until golden and a skewer inserted in centre comes out clean.
4.

Stand on a wire rack for 10 minutes. Turn out onto a wire rack and set aside until cooled to room temperature.
5.

Meanwhile, line a small baking tray with baking paper. Place extra walnuts on the tray and drizzle over 1 tbs maple syrup. Toss to coat and roast in a 180°C/160°C fan-forced oven for 15 minutes, tossing halfway through, or until golden. Set aside to cool.
6.

Place cream cheese and butter in a clean stand mixer fitted with the paddle attachment and beat until smooth. Add remaining 2 tbs maple syrup and beat until combined and fluffy.
7.

Spread cooled cake with frosting and decorate with maple-glazed walnuts and micro mint, if using.