Zucchini Spice Cake

Cook Time:





Serves Up To:



Nutrition Information

Total Fat9g
Total Carbohydrates47g
Dietary Fiber1g


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • room temperature
  • 2/3 cup applesauce
  • 1/4 cup Almond Breeze Original Almondmilk
  • 1 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 cups shredded and sweetened coconut (optional)
  • 3/4 cup toasted walnuts divided
  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 2-3 cups powdered sugar
  • 2-3 tbsp Almond Breeze Original Almondmilk


  1. 1

    Preheat oven to 350F.

  2. 2

    Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.

  3. 3

    In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.

  4. 4

    In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.

  5. 5

    Stir in the flour mixture just until combined.

  6. 6

    Stir in zucchini, coconut and toasted walnuts.

  7. 7

    Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.

  8. 8

    Let cool completely before icing.

  9. 9

    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.

  10. 10

    Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

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Courtesy of: Mom on Timeout

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