A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2.33 cups all-purpose flour
- 0.25 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini , squeezed dry
- 1 package cream cheese , 8 ounce
- 3 tablespoons butter , softened
- 0.5 cups cinnamon-flavored applesauce
- 1 teaspoon ground nutmeg
- 2 cups confectioners' sugar , or to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
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.
-
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.
-
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.
Nutrition Facts
Per serving
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