Zucchini Spice Cake
Cook Time:
35
Minutes
Difficulty:
Easy
Serves Up To:
16
Servings
Nutrition Information
| Total Fat | 9g |
|---|---|
| Cholesterol | 35mg |
| Sodium | 148mg |
| Potassium | 186mg |
| Total Carbohydrates | 47g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 34g |
| Protein | 4g |
Ingredients
- 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
Directions
- 1
Preheat oven to 350F.
- 2
Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
- 3
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
- 4
In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.
- 5
Stir in the flour mixture just until combined.
- 6
Stir in zucchini, coconut and toasted walnuts.
- 7
Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
- 8
Let cool completely before icing.
- 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
Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.
Made with these products:
Courtesy of: Mom on Timeout
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