½ cup unsweetened applesauce
2¼ cups all-purpose flour
1½ cups sugar
1½ tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
¼ cup low-fat buttermilk
1 egg white
1½ tsp vanilla extract
2 cups shredded zucchini, peel on
1 8-oz package reduced-fat cream cheese, softened
1 tsp vanilla extract
1½ cups powdered sugar
½ cup walnuts (optional)
Directions1. Drain applesauce in fine-mesh strainer over sink for 15 minutes.
2. Meanwhile, preheat the oven to 350 F. Coat 13-by-9-inch pan with cooking spray.
3. In large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
4. In small bowl, whisk oil, buttermilk, applesauce, eggs, egg white, and vanilla. Pour into dry ingredients and stir until just combined. Fold in zucchini. Pour into prepared pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on rack.
5. For frosting, in small mixing bowl, beat cream cheese and vanilla until smooth. Stir in powdered sugar until no lumps remain. Spread over cake. Sprinkle with nuts (if desired).