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Zucchini Cake with Cinnamon Buttercream

  • Total Time: 1 hour 5 minutes
  • Yield: 8 pieces 1x




  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¾ cup extra virgin olive oil
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ heaping cups coarsely grated zucchini
  • ¾ cup walnuts


  • 1 stick unsalted butter, room temperature
  • 1 ½2 cups confectioners’ sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon


  1. Make the cake. Preheat oven to 350 degrees F. Butter a 9 inch cake pan, line the bottom with parchment and butter the parchment.
  2. In a medium bowl, stir together flour, baking powder, salt, cinnamon, and cloves.
  3. In a large bowl, stir together oil, brown sugar, and vanilla. Add the eggs one at a time, mixing between each addition until fully incorporated. Add the flour mixture to the sugar mixture and stir until just combined. Stir in the zucchini and walnuts until evenly distributed.
  4. Pour batter into prepared pan, spread into an even layer and bake 40-45 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
  5. Make the frosting. In a large bowl, using a hand mixer, cream butter, sugar, honey, and cinnamon until smooth and creamy. This may also be done in a stand mixer. Taste the frosting to see if it is sweet enough. I ended up using almost two cups of sugar to get the taste I wanted. Spread the frosting over the top of the cake. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour.


Recipe adapted from Joanne Eats Well With Others

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes