Zucchini Cake with Cream Cheese Applesauce Icing

A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 290 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• ¼ teaspoon baking powder
• 2 ⅓ cups all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 3 tablespoons butter, softened
• 2 cups shredded zucchini, squeezed dry
• ½ cup cinnamon-flavored applesauce
• 2 cups confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.

Step 3

Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.

Step 4

Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.