Use up the abundance of zucchini from your garden in the best way possible: cake! Super delicious, light, and moist, this cake is sure to be gone in no time!
Preheat oven to 350 degrees. Grease a sheet cake pan (I used a 17 x 12 inch pan).
Grate your zucchini using a food processor, grater, or by hand if you are brave!
Mix together the applesauce, eggs, vanilla, and sugar.
Add in the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Mix well.
Stir in the grated zucchini.
Pour into the greased pan. Bake for 18-23 minutes or until a toothpick comes out clean. Keep a close eye on it as it gets close to done!
Let cool completely and then frost (See frosting instructions below).
Cream Cheese Frosting
In a mixer, cream two packages of cream cheese until smooth. (You can also do this by hand if you have the muscle💪🏻)
Pour in 1 tsp of vanilla and incorporate.
Gradually add in 3-4 cups of powdered sugar until the frosting is the taste and consistency you desire. (If your frosting gets too thick you can add a splash of milk to thin it out) I prefer a thinner than normal frosting for this cake.
Use a flat spatula to slowly spread onto cake careful not to pull up the top layer of the cake.
Recipe Notes
*Note: I live at high altitude (5300 sq ft) so baker beware that recipe may turn out slightly different at lower elevations*