"A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it." — Caroline
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2 1/3 cups
shredded zucchini, squeezed dry
1 (8 ounce) package
cream cheese, softened
confectioners' sugar, or to taste
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.
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!
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?
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cake with Cream Cheese Applesauce Icing
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 132
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