Ingredients
2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ⅔ cup brown sugar ⅔ cup granulated sugar 2 large eggs (room temperature) ⅔ cup unsweetened applesauce ¼ cup whole milk 1 teaspoon vanilla extract 2 cups grated zucchini (squeezed dry) 1 cup shredded sweetened coconut (optional) ¾ cup toasted walnuts (divided)
Cream Cheese Icing: 4 ounces cream cheese (softened) ¼ cup unsalted butter (softened) 2 to 3 cups powdered sugar Pinch of salt 2 to 3 tablespoons whole milk
Instructions
1. Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together sugars, eggs, applesauce, milk, and vanilla extract.
4. Stir in the flour mixture just until combined.
5. Fold in zucchini, coconut, and toasted walnuts.
6. Pour into the prepared baking dish and bake for 25 to 28 minutes or until a toothpick comes out clean. Let cool completely before icing.
Cream Cheese Icing:
1. Beat cream cheese and butter together until light and fluffy. Gradually add powdered sugar, one cup at a time.
2. Add salt and beat in milk, one tablespoon at a time, until desired consistency is reached.
3. Drizzle icing over the cooled cake and top with remaining toasted walnuts.
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Servings: 16, Calories: 288, Net Carbs: 47g, Fats: 9g, Protein: 4g