This simple, made from scratch, Zucchini Spice Cake is loaded with spices and topped with a sweet cream cheese icing. No butter. No oil. Applesauce and zucchini make this easy snack cake extra moist and totally delicious!
Course Dessert
Cuisine American
Keyword zucchini cake
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 16
Calories 288kcal
Author Trish - Mom On Timeout
Ingredients
2cupsall-purpose flour
1tsp baking soda
1tspbaking powder
1tbsp ground cinnamon
1/4tspground nutmeg
1/4tspground cloves
2/3cupbrown sugar
2/3cupgranulated sugar
2eggs, room temperature
2/3cupapplesauce
1/4cupalmondmilk
1tsp vanilla extract
2cupsgrated zucchini
1cupsshredded, sweetened coconut (optional)
3/4cuptoasted walnuts, divided
Cream Cheese Icing
4ozcream cheese, softened
1/4cupbutter, softened
2-3 cupspowdered sugar
2-3 tbsp almondmilk
Instructions
Preheat oven to 350F.
Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.
Stir in the flour mixture just until combined.
Stir in zucchini, coconut and toasted walnuts.
Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
Let cool completely before icing.
Cream Cheese Icing
Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time. Beat in the almondmilk one tablespoon at a time until your desired consistency is achieved.
Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.