Zucchini Cake with Cream Cheese Applesauce Icing

Zucchini Cake with Cream Cheese Applesauce Icing

Caroline 1

"A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it."

Ingredients 1 h 55 m {{adjustedServings}} servings 290 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
  3. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
  4. Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.
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  • Cook's Note:
  • I wring out the zucchini of excess water before measuring it. Even wrung out, the zucchini still adds a lot of moisture, so don't forget this step!
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Reviews 8

  1. 10 Ratings

Deb C

This cake is a great use of zucchini from your garden. I made half the recipe using an 8x8 pan. I didn’t realize the applesauce I had was super chunky until I added it to the cream cheese mixture¸ a pleasant mistake because despite beating it very well, it remained slightly chunky and looked very appealing spread on the cake. The flavor of the applesauce in the frosting was wonderful, the perfect compliment to the cake.


Delicious! The cake was moist and flavorful. I added in about 6oz of walnuts, which really kicked it up a notch. I also tossed in a couple shakes of nutmeg and cinnamon to the batter. The icing was sooo tasty, but it is more like a drizzle than an "icing" because it didn't harden much once refrigerated. I recommend making this for any occasion!

Winnie Twyman Emenecker

I and my cousin both made this cake, which was excellent. Moist and flavorful. However, the icing is more like a cream soup. the only way to make it stay on the cake is to keep it in the fridge before and after it is frosted. Could it be something is missing from the recipe?