Description
Moist cinnamon zucchini cake topped with cream cheese frosting. A perfect homemade dessert made with fresh zucchini and warm spices.
Ingredients
Scale
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
- 8 ounces cream cheese
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and spray a 9×13-inch pan
- Beat eggs oil applesauce sugars and vanilla
- Mix in dry ingredients until combined
- Fold in shredded zucchini
- Pour batter into prepared pan
- Bake 35 to 40 minutes until toothpick comes out clean
- Cool completely
- Beat frosting ingredients until smooth
- Spread frosting over cooled cake
- Sprinkle with cinnamon sugar if desired
Notes
- Store covered at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze individual slices up to 2 months
- Drain excess zucchini liquid before mixing
- Peeling zucchini is optional
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 392
- Sugar: 46
- Sodium: 424
- Fat: 14
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 64
- Fiber: 1
- Protein: 5
- Cholesterol: 49