Brown Sugar Cinnamon Zucchini Cake
Sweet cake with cream cheese icing, this brown sugar cinnamon zucchini cake is a perfect way to use up some zucchini and satisfy your sweet tooth!
Servings
12big slices
Servings
12big slices
Instructions
Cake
  1. Preheat oven to 350 degrees F. Spray a 9×13″ pan with nonstick cooking spray, or use Golden Barrel coconut oil to coat pan.
  2. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs, coconut oil, applesauce, white sugar, brown sugar, and vanilla together for several minutes until well mixed. With mixer on low speed, add in flour, baking powder, baking soda, cinnamon, salt, and mix until just combined. Remove bowl from mixer and fold in zucchini and stir until mixed in. Pour batter into prepared pan.
  3. Bake for 35-40 minutes or until toothpick inserted in middle comes out clean. Let cake cool completely.
Icing
  1. In a bowl attached to a stand mixer, cream together cream cheese, butter, sugar, and vanilla extract. Beat for several minutes until light and fluffy. Spread icing evenly on cooled cake. Sprinkle top with cinnamon sugar, if desired. Store cake in refrigerator.
Recipe Notes

Recipe adapted from Six Sisters’ Stuff.