Monday, March 6, 2017

Zucchini Cake

This zucchini cake recipe is so soft and packed with zucchini that you can practically cut it like butter. The cream cheese frosting adds a nice tang to it, and cinnamon is my favorite spice so the additional dusting brings these over the top. Although you need the mixer twice for this recipe, it is a very easy one to make. And even if zucchini isn't in season, you can use frozen shredded zucchini and just squeeze out most of the liquid.


3 eggs
1/2 c. vegetable oil
1/2 c. applesauce
3/4 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 1/2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon (plus extra for top)
1 tsp. salt
1/2 tsp. nutmeg
2 c. shredded zucchini

Preheat the oven to 350 degrees. Spray a 9x13 baking pan with non stick cooking spray and set aside. In an electric mixer, beat the eggs, oil, applesauce, sugars and vanilla together. Add in the dry ingredients and mix well. Fold in the zucchini and stir until everything is well incorporated. Pour the batter into the prepared pan and spread the top in an even layer. Bake for 35-40 minutes.


1 (8oz.) pkg. cream cheese, 1/3 less fat
1/4 c. butter (I use salted), softened
3 c. powdered sugar
1 tsp. vanilla

While the cake is cooling slightly, beat together the frosting ingredients in an electric mixer. Spread over the top of the cake and sprinkle with cinnamon.

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