Zucchini Cake
Serves 920 mins prep34 mins cook
A delicious and moist zucchini cake topped with a fluffy cream cheese frosting. Perfect for a dessert or snack.
0 servings
What you need

cup unsalted butter
cup vegetable oil

cup zucchini

tsp baking powder

cup all purpose flour

tsp baking soda

cup granulated sugar

tsp salt
cup unsweetened applesauce

cup powdered sugar

tsp vanilla extract

cup rolled oats

oz cream cheese
egg
Instructions
Preheat the oven to 350 F, and line an 8x8 pan with parchment paper. Set aside. In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder until combined. Set aside. In a large mixing bowl, combine the sugar, oil, applesauce, eggs, and vanilla. Beat well. Add the flour mixture, and mix until almost combined. Add the oats and shredded zucchini. Stir to combine. Pour the batter into the prepared pan. Bake for about 32-35 minutes or until a toothpick comes out with only a couple of crumbs. Let the bars cool completely before spreading the frosting. To make the frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar. Mix on low until the powdered sugar is incorporated. Then beat well for a couple of minutes until the frosting is light and fluffy. Spread the frosting onto the cooled bars.View original recipe