Description
A spiced, moist zucchini cake topped with creamy cream cheese icing and toasted walnuts. Perfect for a sweet treat with a hint of spice and freshness from the zucchini.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ⅔ cup unsweetened applesauce
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1 cup shredded sweetened coconut (optional)
- ¾ cup toasted walnuts, divided
- For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 to 3 cups powdered sugar
- Pinch of salt
- 2 to 3 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, applesauce, milk, and vanilla extract.
- Stir in the flour mixture just until combined.
- Stir in zucchini, coconut (if using), and toasted walnuts.
- Pour the batter into the prepared baking dish and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before icing.
- For the cream cheese icing, beat the cream cheese and butter together until light and fluffy. Gradually beat in the powdered sugar, one cup at a time.
- Add the pinch of salt and beat in the milk, one tablespoon at a time, until you reach your desired icing consistency.
- Drizzle the cream cheese icing over the top of the cooled cake and top with the remaining toasted walnuts.
Notes
- Be sure to squeeze the grated zucchini well to remove excess moisture.
- For a thicker icing, use less milk or more powdered sugar.
- Shredded coconut is optional, but adds a great texture and flavor.
- The cake can be stored at room temperature for 2–3 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg