Total Time
Prep 20 mins
Cook 40 mins

A delightful cake. I make this cake when zucchini is in season. You have to try this one.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a large bowl sift flour, baking soda, baking powder, salt and cinnamon together.
  3. In another bowl combined eggs, oil sugar, zucchini and vanilla.
  4. Beat until well mixed.
  5. Add the flour mixture and blend well.
  6. Stir in 1 cup of nuts and pour into a well greased and floured 9x13 cake pan.
  7. Sprinkle on the topping ingredients one at a time in the order they are listed.
  8. Bake 40 minutes or until a tooth pick inserted in the center comes out clean.
Most Helpful

I made this cake as I had a lot of zucchinis in the fridge... I doubled the mixture and froze 1 cake.. it defrosts well and taste great with butter... I didn't put the topping on that was used in Tom's recipe.. Everyone loved it & I will make it again soon.. Thanks

4 5

Very easy to make. Very rich. I took it to work and it was totally gone by 9:00 am. Everybody liked it and wanted more. I don't think you need to add so much sugar to the top of the cake. I would say 1/4 cup would be enough.

2 5