Zucchini Cake
Ingredients:
- flour - 2 cups
- baking powder - 2 t
- baking soda - 1/2 t
- salt - 3/4 t
- cinnamon - 2 t
- ground nutmeg - 1/4 t
- ground ginger - 1/4 t
- sugar - 1 cup
- light brown sugar - 3/4 cup
- vegetable oil - 1/2 cup
- applesauce - 1/2 cup
- eggs - 2
- vanilla extract - 1 1/2 t
- sour cream - 1/3 cup
- grated zucchini - 2 1/2 cups
- cream cheese, soften slightly - 6 ounces
- butter, softened - 6 T
- vanilla extract - 1/2 t
- powdered sugar - 1 1/2 cups
Instructions:
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; set aside. In another bowl stir together sugar, brown sugar, oil and applesauce until well blended. Mix in eggs and vanilla, blend in sour cream; stir in zucchini. Add flour mixture, stir just until combined. Pour mixture into a buttered 13 by 9 inch baking dish. Bake in a preheated 350 degree oven for 30 - 35 minutes until toothpick inserted into center comes out clean. Remove cake from oven, let set for 20 - 30 minutes then cover with plastic wrap. Cool completely before frosting.
Prepare cream cheese frosting -- whip cream cheese and butter together on medium high speed for 6 - 8 minutes until very pale and fluffy (scraping sides and bottom of bowl as needed). Blend in 1/2 t vanilla. Mix in powdered sugar on low speed until combined, increase speed to medium and whip for 4 - 5 minutes until very fluffy. Spread frosting over cooled cake.
