Zucchini Cake with Cream Cheese Applesauce Icing

Zucchini Cake with Cream Cheese Applesauce Icing

8
Caroline 1

"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

1 h 55 m servings 290 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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!

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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 mixt...

Most helpful critical review

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 fridg...

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 mixt...

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 ...

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 fridg...

I was looking for a recipe that was kind of like my grandmothers zucchini cake that she use to bring over, I missed it so much, this came pretty close I think I may have possibly over beat the f...

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!

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.

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 ...

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 ...