Ingredients
2cupsall-purpose flour
2tspbaking powder
½tspbaking soda
¾tspsalt
2tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1cupgranulated sugar
⅔cuplight-brown sugar,packed
½cupvegetable oil,or canola oil
½cupapplesauce
⅓cupGreek yogurt,plain
2large eggs
1½tspvanilla extract
2½cupszucchini,finely grated, about 2 to 2½ medium zucchini
½cuppecans,or walnuts, chopped, toasted, optional
8ozcream cheese,softened slightly
½cupunsalted butter,softened
½tspvanilla extract
2cupspowdered sugar
2cupsall-purpose flour
2tspbaking powder
½tspbaking soda
¾tspsalt
2tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1cupgranulated sugar
⅔cuplight-brown sugar,packed
½cupvegetable oil,or canola oil
½cupapplesauce
⅓cupGreek yogurt,plain
2large eggs
1½tspvanilla extract
2½cupszucchini,finely grated, about 2 to 2 ½ medium zucchini
½cuppecans,or walnuts chopped toasted, optional
8ozcream cheese,softened slightly
½cupunsalted butter,softened
½tspvanilla extract
2cupspowdered sugar
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate large mixing bowl, stir together granulated sugar and light-brown sugar; breaking up any clumps using fingertips
Whisk in the vegetable oil, applesauce, and Greek yogurt until well blended. Add in the eggs and vanilla, then mix until well blended.
Stir in the grated zucchini. Add the flour mixture, then stir with a wooden spoon just until combined.
Pour the mixture into a buttered 13×9-inch baking dish.
Bake in the oven for 32 to 35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven, then allow to cool completely before frosting. Cover with plastic wrap, leaving a small opening on one corner after 30 minutes of cooling to seal in moisture.
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together the cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of the bowl.
Blend in the vanilla. Add the powdered sugar, then mix until light and fluffy.
Frost the cake with cream cheese frosting, sprinkle with nuts, then cut the cake cut into squares.
Serve, and enjoy!
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps using fingertips).
Whisk in vegetable oil, applesauce, and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini.
Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13×9-inch baking dish.
Bake in preheated oven for 32 to 35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs (no batter).
Remove from oven and allow to cool completely before frosting. Cover with plastic wrap leaving a small opening on one corner after about 30 minutes of cooling to seal in moisture.
Frost with cream cheese frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of the bowl.
Blend in vanilla. Add powdered sugar and mix until light and fluffy.
