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5.0 from 3 votes

Zucchini Cake with Maple Cream Cheese Frosting

This lightly spiced zucchini cake is topped with a luscious maple cream cheese frosting for the perfect fall touch. This moist zucchini cake recipe is one you’ll want to make all autumn long!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 9 servings
Course: Cake

Ingredients

For the Cake
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon apple pie spice
  • 2 tablespoons finely chopped crystallized ginger optional
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 2 eggs
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini
For the Frosting
  • 4 ounces cream cheese softened
  • 3 tablespoons butter softened
  • 3 tablespoons pure maple syrup
  • ½ teaspoon apple pie spice
  • 2 cups confectioners' sugar

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven to 350 degrees F. Butter or spray an 8x8 inch baking pan with non-stick cooking spray; set aside.
  2. In a bowl, combine flour, apple pie spice, crystallized ginger, salt, baking powder and baking soda.
  3. Combine oil, applesauce, eggs, sugars and vanilla; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Pour into the prepared 8x8 inch baking pan.
  4. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
For the Frosting
  1. In a small bowl, beat cream cheese, butter, maple syrup, and apple pie spice until smooth and creamy. Add confectioners' sugar and mix well.
  2. Frost cake once completely cool.

Notes

  • Store covered in refrigerator for up to 2 days. Bring to room temperature before serving.
  • This frosting is a little on the thin side and is not able to be piped. If you find the consistency to be too thin for your taste, gradually add in a little more confectioners’ sugar.
  • If you enjoy nuts, pecans and walnuts both pair well with this recipe. Simply fold in a ½ cup of chopped nuts before pouring the batter into the pan.
  • Helpful resources:
  • Learn how to make a brown sugar substitute if you are out of brown sugar.
  • Learn how to soften brown sugar if yours has hardened.
  • Make sure you know how to measure flour properly before you get started.