Prep: 15 mins | Cook: 40 mins | Additional: 1 hr | Total: 1 hr 55 mins | Servings: 24 | Yield: 1 9×13-inch cake
If you are looking for a dessert to serve to impress your family and friends, this is the easiest and yummiest cake you will ever make! The frosting itself will make impress them. The cake? Yes, the cake. It is a combination of amazing flavors. The zucchini is si refreshing and you would want to taste it every bite!
Ingredients:
3 large eggs eggs
1 cup of vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini, squeezed dry
1 (8 ounces) package cream cheese, softened
3 tablespoons butter, softened
½ cup cinnamon-flavored applesauce
1 teaspoon ground nutmeg
2 cups confectioners’ sugar, or to taste
Directions:
Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: In a large mixing bowl, add in the eggs, white sugar, vanilla extract, and vegetable oil. Whisk until well mixed.
Step 4: In another large mixing bowl, add in the baking powder, flour, baking soda, and salt. Whisk until well combined.
Step 5: Transfer the dry mixture into the wet mixture and toss in the zucchini. Stir until well mixed.
Step 6: Transfer the mixture into the greased baking dish.
Step 7: Place inside the preheated oven and bake for 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake. The color should also be light brown.
Step 8: In a medium mixing bowl, add in butter and cream cheese. Beat until well mixed and smooth then add in the nutmeg, applesauce, and confectioners’ sugar. Whisk until well mixed.
Step 9: Remove the cake from the oven and let it sit on a wire rack to cool to room temperature.
Step 10: Spread the frosting on top of the cake. Slice into small squares.
Step 11: Serve and enjoy!
Notes:
An important step, make sure to wring out the zucchini of excess water as it still adds a quantity of moisture. Doing this before measuring the zucchini is vital.
Nutrition Facts:
Per Serving: 290.2 calories; protein 2.9g 6% DV; carbohydrates 37.7g 12% DV; fat 14.7g 23% DV; cholesterol 37.3mg 12% DV; sodium 255mg 10% DV.
