Cinnamon Zucchini Cake
Its mild flavor makes it a great addition to sweet and spiced desserts.
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Servings: 12
Ingredients
For the cake:
- 3 large eggs
- ½ cup gettable oil
- ½ cup unsweetened apple sauce
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¼ tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
- 2 cups shredded zucchini
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray and line with parchment paper. Set aside
- In a large bowl using a handheld mixer, beat the eggs, vegetable oil, apple sauce sugars, and vanilla until combined
- Slowly mix in the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until just combined
- Fold in the shredded zucchini with a spatula until combined. Pour the mixture into the prepared baking pan and bake in preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean
- While the cake is baking, mix all the icing ingredients together until fully combined. Spread the icing on the completely cooled cake and sprinkle with cinnamon if desired