Easy & Flavorful Zucchini Cake

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2 and ½ cups ( 313g) all-purpose flour ( spooned & leveled)

2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup (240ml) vegetable oil

1 and ¼ cups ( 250g) packed light or dark brown sugar

½ cup ( 100g) granulated sugar

1 cup ( 180g) unsweetened applesauce, at room temperature

4 large eggs, at room temperature

1 Tablespoon pure vanilla extract

1 and ¾ cups ( 210g) shredded zucchini (no need to blot)

subheading: Brown Butter Cream Cheese Frosting:

¼ cup ( 4 Tbsp; 56g) unsalted butter, cut into 4 slices

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature

2 and ½ cups ( 300g) confectioners’ sugar

1 teaspoon pure vanilla extract

pinch salt

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