The moist amazing spice cake with cream cheese frosting you’ll ever serve!
Course: Dessert
Cuisine: American
Servings: 20Bars
Ingredients
BARS:
2c.all-purpose flour
3/4c.granulated sugar
3/4c.light brown sugar
2tsp.baking powder
3/4tsp.baking soda
1tsp.salt
2 1/2tsp.ground cinnamon
1/2tsp.ground nutmeg
1/2tsp.ground ginger
1/2tsp.vanilla extract
2lg. eggslightly beaten
1/2c.applesauce
1/2c.vegetable oil
2c. grated zucchini
CREAM CHEESE FROSTING:
4oz.cream cheesesoftened
½c.buttersoftened
2c.confectioners’ sugar
1/2tsp.heavy cream
Instructions
Preheat oven to 350 degrees. Grease a 10x15-inch jelly roll pan; set aside.
BARS: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Make a “well” in the center of the flour mixture. Pour in vanilla, lightly beaten eggs, applesauce, vegetable oil and zucchini. Using a wooden spoon, stir until combined.
Pour batter into the prepared pan spreading evenly. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan on a wire rack.
CREAM CHEESE FROSTING: In a large bowl, using an electric hand mixer, beat cream cheese and butter until creamy and smooth. Add confectioners’ sugar and cream, beat until combined. When cake is completely cooled, cut into 20 bars and frost with cream cheese frosting.
Best served chilled. Refrigerate leftovers if you have any!