Recipes and Cooking Zucchini-Walnut Cake 5.0 (8) Add your rating & review No need to add icing--shredded zucchini and lemon syrup make this summery cake moist enough that you won¿t even miss it! Just top with squash blossoms and this cake will steal the dessert show. By Domenica Marchetti Domenica Marchetti Website Domenica Marchetti is an Italian cooking expert and author of seven cookbooks, including “Rustic Italian” and “Preserving Italy.” Her recipes and writing have been featured in national magazines like Better Homes & Gardens and Food & Wine. Learn about BHG's Editorial Process Published on June 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 30 mins Total Time: 1 hrs 10 mins Servings: 12 Yield: 1 9x13-inch cake Jump to Nutrition Facts Ingredients 2 medium zucchini (1 pound total), ends trimmed 2 cup all-purpose flour ½ cup walnuts, finely chopped 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 3 eggs 1 ¼ cup sugar ⅔ cup sunflower or vegetable oil ¼ cup butter, melted and slightly cooled 2 teaspoon vanilla 1 teaspoon lemon zest 1 teaspoon orange zest ¾ cup buttermilk Lemon Syrup Zucchini blossoms, optional Directions Preheat oven to 350°F. Grease a 13×9-inch baking pan or line with parchment paper. Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible. In a medium bowl whisk together flour, walnuts, salt, baking soda, cinnamon, and nutmeg; set aside. In a large bowl whisk together eggs, sugar, oil, butter, vanilla, and citrus zests. Stir in zucchini and half of flour mixture, mixing well after each addition. Stir in buttermilk, then remaining flour mixture until just combined. Spread batter evenly in prepared pan. Bake 40 to 45 minutes or until golden brown and a toothpick comes out clean. Transfer pan to a wire rack. Brush top of warm cake with Lemon Syrup; cool in pan. If desired, top with zucchini blossoms. Lemon Syrup: In a small saucepan bring three 3×1/2-inch strips lemon zest, 1/2 cup lemon juice, and 1/2 cup sugar to boiling over medium heat, stirring to dissolve sugar. Remove from heat; let cool. Strain syrup; discard solids. Lemon Syrup: 2 to 3, 3x1/2-inch strips lemon zest1/2 cup freshly squeezed lemon juice1/2 cup sugarCombine the lemon zest and juice and sugar in a small saucepan. Bring to boiling over medium heat, stirring to dissolve sugar. Remove from heat; let cool. Strain syrup through a fine mesh sieve into a bowl; discard solids. Rate it Print Nutrition Facts (per serving) 398 Calories 21g Fat 49g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 398 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 58mg 19% Sodium 359mg 16% Total Carbohydrate 49g 18% Total Sugars 32g Protein 6g Vitamin C 11.1mg 56% Calcium 44mg 3% Iron 1.5mg 8% Potassium 174mg 4% Folate, total 60.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.