Cinnamon Zucchini Cake with Cream Cheese Frosting
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Serving15 servings
Ingredients
- 3 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 2 cups shredded zucchini
Cream Cheese Frosting
- 8 ounces cream cheese, (1 package)
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Notes
We do not peel the zucchini when we shred it but if you prefer it peeled it will still work in the recipe.
Recipe inspired by Gold Medal Flour
Nutrition
Calories: 392 kcal · Carbohydrates: 64 g · Protein: 5 g · Fat: 14 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 424 mg · Potassium: 139 mg · Fiber: 1 g · Sugar: 46 g · Vitamin A: 262 IU · Vitamin C: 3 mg · Calcium: 50 mg · Iron: 1 mg