Zucchini Cake with Cream Cheese Applesauce Icing

Zucchini Cake with Cream Cheese Applesauce Icing

Caroline

"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
Serving size has been adjusted!
Original recipe yields 24 servings

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

See full nutrition

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

  • Cook

  • Ready In

  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

Read all reviews 15
  1. 17 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...

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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...

This was a great recipe to start with but we made a few changes. I substituted 1/2 cup applesauce and 1/3 cup melted butter for the vegetable oil, used 1 cup sugar instead of 2 cups (applesauce ...

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 cake is so good and moist! I followed the recipe exactly. Will make this cake again.

I did not care for this recipe. My cake was very dry. Wiill not make again.

I just made this. The cake turned out moist and delicious! The frosting turned out a little runny even though I cut back to a quarter cup of apple sauce, based upon other reviews. I plan to kee...

I made this for a church pot luck lunch and everyone loved it.

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