Seriously tender, easy to stir together, and loaded with the classic flavors you expect from zucchini bread, this Zucchini Cake is the most delicious.
– Zucchini – Applesauce – Butter – Eggs – Vanilla extract – All-purpose flour – Sugar – Cinnamon – Baking powder and baking soda – Golden raisins
Traditional green zucchini works well in this recipe. Trim the ends, then grate it on a box or hand held grater and squeeze it very dry.
Preheat the oven to 375 degrees F. In a large bowl, stir together the zucchini, applesauce, eggs, butter, and vanilla.
Add the flour, sugar, cinnamon, baking powder, baking soda, and salt. Gently stir the zucchini mixture into the flour mixture. Stir in the walnuts, raisins, or chocolate chips.
Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper.) Pour batter into the prepared pan, smoothing out the top.
Bake for 22-26 minutes, or until the edges are lightly golden brown. Let cool on a rack for a few minutes, then lift out of the pan so it can cool fully on the rack.
Top with Cream Cheese Frosting: Soften 8 ounces cream cheese and ¼ c unsalted butter at room temperature. Add to a bowl with ¼ c honey and 1 t vanilla. Mix until fluffy.
Slice and serve at room temperature or cold. Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the cut cake, frosted or unfrosted (though unfrosted is cleaner) in a freezer bag with as much air removed as possible for up to 3 months.