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Ingredients
  • subheading: Zucchini Cake:
  • 2 cups (283g) all-purpose flour, scoop and level to measure
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 cup (200g) granulated sugar
  • ⅔ cup (140g) packed light-brown sugar
  • ½ cup (120ml) vegetable or canola oil
  • ½ cup (120g) applesauce
  • ⅓ cup (83g) plain Greek yogurt
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 2 ¼ cups (314g) finely grated zucchini (grate on small holes of box grater. About 2 - medium zucchini)*
  • ½ cup chopped toasted pecans or walnuts (optional)
  • subheading: Cream Cheese Frosting:
  • 8 oz cream cheese, softened slightly
  • ½ cup (113g) unsalted butter, softened
  • ½ tsp vanilla extract
  • 2 cups (228g) powdered sugar
Note: Ingredients may have been altered from the original.
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