Zucchini Cake with Cream Cheese Applesauce Icing Recipe - Allrecipes.com
Zucchini Cake with Cream Cheese Applesauce Icing Recipe
  • READY IN ABOUT 2 hrs

Zucchini Cake with Cream Cheese Applesauce Icing

Recipe by  

"A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • I wring out the zucchini of excess water before measuring it. Even wrung out, the zucchini still adds a lot of moisture, so don't forget this step!
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2012

This cake is a great use of zucchini from your garden. I made half the recipe using an 8x8 pan. I didn’t realize the applesauce I had was super chunky until I added it to the cream cheese mixture¸ a pleasant mistake because despite beating it very well, it remained slightly chunky and looked very appealing spread on the cake. The flavor of the applesauce in the frosting was wonderful, the perfect compliment to the cake.

 
Most Helpful Critical Review
Sep 05, 2012

I and my cousin both made this cake, which was excellent. Moist and flavorful. However, the icing is more like a cream soup. the only way to make it stay on the cake is to keep it in the fridge before and after it is frosted. Could it be something is missing from the recipe?

 

9 Ratings

Sep 05, 2012

Delicious! The cake was moist and flavorful. I added in about 6oz of walnuts, which really kicked it up a notch. I also tossed in a couple shakes of nutmeg and cinnamon to the batter. The icing was sooo tasty, but it is more like a drizzle than an "icing" because it didn't harden much once refrigerated. I recommend making this for any occasion!

 
Nov 12, 2013

This was a great recipe! My kids ate it up faster then you could say vegetable. I even got someone who doesn't like ANY fruit or vegetable to say he liked it!! Will definitely be making it again!

 
Aug 04, 2013

This is a good cake but the frosting isn't to my liking. It was soupy and overly sweet. Everyone else in the house loved it.

 
Jun 08, 2013

The cake is great. I have made it twicw. As a round layer cake and a 9x13. This time I did the 9x13 pan. I used 1 cup white and 1 cup lt brown sugar. (I ran out of white) Anyways, it was really good. This time I tried the frosting. Don't do it!! The apple sauce makes it like soup!

 
Feb 25, 2013

This was a great recipe. Though it took me a while to get the consistency of the icing correct, it was truly divine. It also tastes very cook with a cup of chopped walnuts. I will definitely be making this cake again!

 

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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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