Zucchini Cake With Cream Cheese Frosting

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Zucchini Cake with Cream Cheese Frosting

2 cups (283g) all-purpose flour, scoop and level to measure
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup (200g) granulated sugar
2/3 cup (140g) packed light-brown sugar
1/2 cup (120ml) vegetable or canola oil
1/2 cup (120g) applesauce
1/3 cup (83g) plain Greek yogurt
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups (314g) finely grated zucchini (grate on small holes of box grater. About 2 - medium zucchini)*
1/2 cup chopped toasted pecans or walnuts (optional)

Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips).
Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini.
Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish.
Bake in preheated oven 35 to 40 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter).
Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture).
Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.

In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl.
Blend in vanilla. Add powdered sugar and mix until light and fluffy.