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Cinnamon Zucchini Cake

Its mild flavor makes it a great addition to sweet and spiced desserts. 
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Servings: 12


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


  • 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
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