Zucchini Cake with Cream Cheese Frosting for 15

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Grate the zucchini using the fine holes of a box grater, then place shreds in a clean kitchen towel and gently squeeze out excess moisture.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. In a large bowl, beat the eggs, coconut sugar, melted coconut oil, and applesauce until the mixture is smooth and pale. Stir in the vanilla extract.
5. Gradually fold the dry flour mixture into the wet ingredients until just combined, then stir in the shredded zucchini.
6. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan.
8. Prepare frosting by beating softened cream cheese and butter until creamy. Mix in powdered sugar, vanilla, and salt until fluffy.
9. Spread the frosting evenly over the cooled cake and slice into 15 portions.