Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
9x13-inch Baking Pan
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
Cream Cheese Frosting
- 8 ounces cream cheese (1 package)
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. 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.
Calories: 392kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 139mg | Fiber: 1g | Sugar: 46g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg