Apple Zucchini Snack Cake with Apple Butter Frosting
All the flavors of the end of summer in an easy to make one-bowl cake recipe
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Head on over to the farmer’s market or your local grocery store and gather up some fresh zucchini! I told you this month was basically going to be devoted to one of my favorite summer vegetables and this snack cake is one of my favorites.
It’s the perfect combination of end of summer zucchini and beginning of autumn apples. With a touch of cinnamon and covered in creamy vanilla and apple butter frosting, I wish I could give you smell-o-vision to get a sneak peak of how amazing this cake is!
Easy to make in one bowl
Super moist and flavorful with cinnamon
Covered in unique apple butter frosting
Perfect end of summer cake
Dairy free, egg free, and gluten free optional
Apple Zucchini Snack Cake with Apple Butter Frosting
Yield: 12 to 16 slices, depending on how you slice it
Prep Time: 15 Minutes
Bake Time: 40 to 45 Minutes
Total Time: 65 to 70 Minutes
Equipment
Mixing bowls and spoons
Whisk
Measuring cups and spoons
Box grater
8x8-inch (20x20-cm) baking pan
Parchment paper
Spray oil
Hand Mixer for frosting
Ingredients
Apple Zucchini Cake
1/4 cup oil
1/4 cup plant based milk (soy or almond recommended)
1/4 cup plant based yogurt (or applesauce)
1 cup brown sugar
1 medium zucchini, grated and pat dry
1 large apple, grated and pat dry
1 tablespoons vanilla extract
2 cups all-purpose flour (see below for gluten free instructions)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon, heaping
Apple Butter Frosting
1/2 cup vegan butter, stick type
3-4 cups powdered sugar
1 tablespoon vanilla extract
1-2 tablespoons apple butter
plant based milk as needed
Method
Preheat the oven to 350F/180C and line an 8x8-inch (20x20-cm) baking pan with parchment paper and lightly spray. Make sure the oven rack is in the center of the oven.
Prep the apple and zucchini. Slice the zucchini in half lengthwise and using a spoon, scoop out the seeds. Carefully grate both the zucchini and the apple using the box grater on the larger side. You don’t have to peel either the apple or zucchini.
Mix the wet ingredients. In a large bowl, whisk together all the wet ingredients of the grated apples and zucchini, oil, plant based milk, plant based yogurt, brown sugar, and vanilla.
Add the dry ingredients. Now add the dry ingredients right on top in the same bowl. Add the flour, baking powder, baking soda, salt, and cinnamon. Whisk again, though at this point I usually switch to a spatula to make sure I can scrape the sides and bottom of the bowl. Transfer this batter to the prepared baking dish.
Bake. Bake the cake uncovered for 40 minutes. At that point, check the cake, seeing if the sides have pulled away from the pan and a toothpick inserted into the center of the cake pulls out clean. If it is still sticky, pop it back in the oven for up to 5 more minutes. Remove the cake from the oven and let the cake rest in the hot pan for 30 minutes before removing to a wire rack to cool completely.
Make the frosting. While the cake is cooling, place the softened plant based butter in a large bowl with half a cup of powdered sugar. Mix this until it’s combined and starting to get fluffy. Add the remaining sugar in batches along with the vanilla. Mix until light and fluffy. Cover the cooled cake, dolloping the apple butter on top and smearing it for a tie dye effect.
Serve and enjoy!
For a printable copy of this recipe, click the PDF above!
Apples
The best apples to use in a recipe like this are good baking apples:
Granny Smith – Crisp and tart, these are a classic and provide a zippy flavor in the cake to contrast the sweetness.
Honeycrisp – Sweeter than a Granny Smith but still has a little bite to it to contrast the sweetness of the cake.
Gala or Fuji – Nothing sweeter than these! A delicate apple that adds a ton of flavor and the ones I typically use in this recipe.
Want to make this gluten free? You totally can! This recipe works great with a good gluten free flour blend. I always use King Arthur Measure for Measure and had great results with that in this cake. Depending on the brand of gluten free flour you use, you may need to add an additional tablespoon or two of your plant based milk since gluten free flours absorb more liquid in recipes.
Make the entire frosting apple butter. While whipping the frosting together, add 2 tablespoons of apple butter right into the frosting. Mix until it’s evenly distributed and spread over the cake.
While I share my favorite frosting for this cake, you can enjoy it without any frosting or with a simple sprinkle of powdered sugar on top. All 3 are totally delicious!
How to Store
This cake keeps amazingly well in the fridge for days thanks to the zucchini! Wrap it up in parchment paper and store it in a container in the fridge for up to one week.
If left unfrosted, you can keep this cake on the countertop in an airtight container for up to 3 days.
Before you go!
I hope that you love this apple zucchini cake as much as my family and friends do! It’s one of our favorites.
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That’s all for now!
Love and Sprinkles,
Laura