Cinnamon Zucchini Cake with Cream Cheese Frosting

When I was back in Minnesota earlier this month, we ate dessert, drank whiskey, and celebrated togetherness.  My mom made a couple of great desserts that were worth taking note.  So, while I can’t provide any step-by-step instructions on what she put together, these recipes were definitely worth noting.

The first recipe I’ll note is for Cinnamon Zucchini Cake with Cream Cheese Frosting.Cinnamon Zucchini Cake with Cream Cheese Frosting.jpg

Cinnamon Zucchini Cake with Cream Cheese Frosting

3 eggs
1/2 c vegetable oil
1/2 c applesauce
3/4 c sugar
3/4 c brown sugar
2 tsp vanilla
2 1/2 c flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
2 c shredded zucchini

Frosting:

1 8 oz pkg cream cheese
1/4 c butter, softened
3 c powdered sugar
1 tsp vanilla

Preheat oven to 350.  Spray 9x 13 baking pan with cooking spray.

Beat eggs, oil, applesauce, sugars, and vanilla together in a large bowl.  Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Fold in zucchini.  Pour batter into a prepared 9×13 pan.

Bake 35-40 minutes, until a toothpick inserted in the center comes out clean.

While the cake cools, mix together frosting ingredients and spread onto the cake.

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