Zucchini Cake with Cream Cheese Frosting

By Simply Scratch

Ingredients

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt (sea salt or pink himalayan)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated (white) sugar
1/2 cup unsweetened applesauce (or substitute with a light flavorless oil)
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup grated zucchini ((I scrape out the seeds))
1/2 cup all-bran cereal
toasted walnuts (see notes)
3 ounces cream cheese (softened)
1 tablespoon butter (I used salted butter)
1 splash pure vanilla extract
1½ cups powdered sugar (sifted)
1 splash milk (as needed)

Prep Time25mins
Cook Time22mins
Servings9

Instructions

MAKE THE CAKE:

Line a 9×9 pan with parchment paper and grease with a nonstick baking spray and preheat your oven to 350°.

In a medium mixing bowl, measure and add flour, baking powder, baking soda, fine salt, cinnamon and nutmeg. Whisk to combine and set off to the side for a moment.

In a larger mixing bowl, add granulated sugar, unsweetened applesauce (or light/neutral flavorless oil), eggs and vanilla. Whisk well until thoroughly combined.

Next add in the all-bran cereal and grated zucchini. If adding walnuts to the cake, add 1/2 cup chopped toasted walnuts here. Switch to a rubber spatula and stir to incorporate.

Lastly, add in the whisked dry ingredients and gently fold and mix until no traces of flour remain.

Pour zucchini cake batter into the prepared pan and bake for 20 to 22 minutes or until a tester is inserted into the middle and comes back with a few crumbs attached. All ovens are not considered equal, so baking times may vary.

Let rest for 15 minutes before using the parchment as handles to remove the cake and transfer to a wire wrack to cool completely. Once the cake is completely cooled, prepare the cream cheese frosting.

MAKE THE CREAM CHEESE FROSTING:

In a medium mixing bowl, measure and add in the (softened) cream cheese, butter and a splash of vanilla extract. Use a hand mixer to beat and blend until incorporated.

Next add in the powdered sugar (that has been sifted) to the bowl. Mix well until smooth.

Add a splash of milk, and blend until desired consistency. For me it was a small splash of milk.

Once the zucchini cake has cooled, transfer to a serving plate or board. Top with the cream cheese frosting and spread evenly.

If desired, sprinkle with 1/4 cup chopped toasted walnuts or omit if nut free.