Zucchini Cake with Cream Cheese Frosting

Step 1

Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

Step 2

In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips).

Step 3

Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini.

Step 4

Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish.

Step 5

Bake in preheated oven 35 to 40 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter).

Step 6

Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture).

Step 7

Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.

Step 8

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 bowl.

Step 9

Blend in vanilla. Add powdered sugar and mix until light and fluffy.