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.

Original recipe makes 1 9×13-inch cake

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini, squeezed dry
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 cup cinnamon-flavored applesauce
1 teaspoon ground nutmeg
2 cups confectioners’ sugar, or to taste

PREP

15 mins
COOK

40 mins
READY IN

1 hr 55 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
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.
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.
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.