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Zucchini Cake with Cream Cheese Applesauce Icing

Rated as 4.14 out of 5 Stars
11

"A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it."
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Ingredients

1 h 55 m servings 290
Original recipe yields 24 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
  3. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
  4. Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

Footnotes

  • Cook's Note:
  • I wring out the zucchini of excess water before measuring it. Even wrung out, the zucchini still adds a lot of moisture, so don't forget this step!

Nutrition Facts


Per Serving: 290 calories; 14.7 37.7 2.9 37 255 Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This cake is a great use of zucchini from your garden. I made half the recipe using an 8x8 pan. I didn’t realize the applesauce I had was super chunky until I added it to the cream cheese mixt...

Most helpful critical review

I and my cousin both made this cake, which was excellent. Moist and flavorful. However, the icing is more like a cream soup. the only way to make it stay on the cake is to keep it in the fridg...

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This cake is a great use of zucchini from your garden. I made half the recipe using an 8x8 pan. I didn’t realize the applesauce I had was super chunky until I added it to the cream cheese mixt...

This was a great recipe to start with but we made a few changes. I substituted 1/2 cup applesauce and 1/3 cup melted butter for the vegetable oil, used 1 cup sugar instead of 2 cups (applesauce ...

Delicious! The cake was moist and flavorful. I added in about 6oz of walnuts, which really kicked it up a notch. I also tossed in a couple shakes of nutmeg and cinnamon to the batter. The icing ...

I and my cousin both made this cake, which was excellent. Moist and flavorful. However, the icing is more like a cream soup. the only way to make it stay on the cake is to keep it in the fridg...

Frosting wasn’t bad flavor, but was like icing even after using only 1/4 cup. We did not care for the cake at all. I wanted to like it but it had a jelly like layer on the bottom I think from to...

I just made this. The cake turned out moist and delicious! The frosting turned out a little runny even though I cut back to a quarter cup of apple sauce, based upon other reviews. I plan to kee...

I've never made anything with Zucchini before but this was the perfect first recipe to try! I was surprised to see it made an entire 9X13 cake. It was still classically moist like zucchini brea...

Yes, it's late winter but the grocery store has plenty of fresh "zukes". This turned out so good ! I did sub 1/2 brown and 1/2 white sugar, used coconut oil for 1/2 of the oil. Afraid I was not...

I was looking for a recipe that was kind of like my grandmothers zucchini cake that she use to bring over, I missed it so much, this came pretty close I think I may have possibly over beat the f...