cinnamon zucchini cake

Cinnamon Zucchini Cake Recipe

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes


  • 4 eggs
  • 1 1/2 c. cooking oil
  • 3 c. sugar
  • 3 c. flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 c. chopped nuts
  • 1 c. raisins
  • 3 c. grated, unpeeled zucchini
  • 3/4 stick butter or margarine, softened
  • 1 (3 oz.) pkg. cream cheese, softened
  • 1 tbsp. cream
  • 1 tsp. vanilla
  • 3 c. powdered sugar


Beat eggs, add cooking oil and sugar and beat until blended.

Sift together the flour, baking powder, baking soda, cinnamon and salt.

Add to egg mixture and mix well.

Stir in nuts, raisins and zucchini and spread into 9 x 13 inch baking pan.

Bake about 1 hour in a moderate oven (350 degrees) or until toothpick inserted in center comes out clean.

Cool and frost with the cream cheese frosting.

CREAM CHEESE FROSTING: Cream margarine and cheese together.

Add remaining ingredients and beat until fluffy.

Enough for 9 x 13 inch cake.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 881Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 83mgSodium: 479mgCarbohydrates: 118gFiber: 3gSugar: 88gProtein: 9g
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Dani Conde

I'm a Software Developer, a Home Chef and a mom. I was born and raised in the beautiful coastal city of Rio de Janeiro, Brazil. I earned a Bachelor's degree in Marketing from Georgia State University and a bootcamp certificate for Software Development from Georgia Tech (I worked at Turner Broadcasting for 10 years before switching careers). I currently reside in Georgia with my husband and 2 kids. When I'm not working, I love to travel to the beach and cook for my family.