Cinnamon Zucchini Cake with Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/2 cup Applesauce

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 3 tsp Vanilla
  • 3/4 cup White sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 1 (8 oz package Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 2 cups shredded zucchini
• 1 (8 oz) package cream cheese
• 1/4 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
• Beat eggs, vegetable oil, applesauce, white sugar, brown sugar, and vanilla together in a large bowl. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9x13 pan.
• Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
• While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar.