Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 2 large (110g) eggs
  • 1/2 cup (115g) unsweetened applesauce
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) grated zucchini, squeezed lightly
  • 1/2 cup (60g) chopped walnuts
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Grate the zucchini using the fine side of a box grater and press gently between paper towels to remove excess water.
  3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat the eggs, applesauce, and vanilla extract until smooth.
  5. Fold the wet ingredients into the dry ingredients until just combined, then stir in the grated zucchini and chopped walnuts.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 45–50 minutes until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before frosting with a mixture of softened cream cheese, butter, powdered sugar, vanilla, and heavy cream.