Cinnamon Zucchini Cake
- 3 eggs
- ½ cup coconut oil
- ½ cup cinnamon applesauce
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 9×9″ baking pan* with non-stick cooking spray (we like coconut cooking spray).
Beat eggs, coconut oil, cinnamon applesauce, white sugar, brown sugar, and vanilla together in a large mixing bowl.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix 1 cup flour mixture into egg mixture until combined. Repeat using one cup at a time until all of the flour mixture is used.
Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9×9″ pan. Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.
While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar. I love the cinnamon sugar grinder from Trader Joe’s for this!
*If using a 9″x13″ pan, bake for 35-40 minutes. If making into 24 cupcakes, bake for 25-30 minutes or until golden brown and toothpick comes out clean.
