September 4, 2018

Zucchini, Apple, Cream Cheese, Oh My!

This zucchini apple cake is not only healthy, but delicious too! Sweetened with fruit only, including dates and apples, it’s also packed with fresh zucchini for a small dose of vegetables. Don’t worry, you can’t taste it!

This cake is also high in fiber thanks to the fruits, vegetables and whole wheat flour. Top it with cream cheese frosting for a real treat or simply serve it as is for an afternoon snack. Serving it with butter or nut butter is always a good idea. This cake is the perfect way to use up all your fresh apples this fall.

Whole Wheat Zucchini Apple Cake with Cream Cheese Frosting
Prep Time
25 mins
Cook Time
1 hrs
Total Time
1 hrs 25 mins
Servings: 8
Wet Ingredients:
  • 3 apples peeled and diced (about 2 cups)
  • ½ cup Medjool dates pitted
  • 1 teaspoon vanilla extract
  • ¼ cup water
  • ¼ cup olive oil
  • ¼ cup milk of choice cow’s milk, almond, soy, etc.
  • 1 egg
  • 1 small zucchini finely shredded and liquid squeezed out (about ½ cup packed)
Dry Ingredients:
  • 1 ½ cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoon cinnamon ground
  • Pinch of salt
  • 1 250g package light cream cheese, room temperature
  • ¼ cup soft margarine or unsalted butter room temperature
  • 1/3 cup Medjool dates pitted (or maple syrup to taste)
  • 1-3 tablespoons milk of choice as needed
  • 1 teaspoon vanilla extract
  1. In a small saucepan, add the prepared apples, dates, vanilla and water. Bring to a boil over high heat, then reduce heat to low-medium, cover and simmer for 15-20 minutes, stirring occasionally. When the fruits have softened, mash with a fork or potato masher. It should be well mashed with some small chunks (it doesn’t have to be perfectly smooth). Let cool completely in the refrigerator (at least 2 hours).
  2. When the fruit mixture has cooled, preheat oven to 350˚F.
  3. Shred the zucchini and squeeze out as much liquid as possible by pressing with an absorbent towel or paper towel.
  4. In a large bowl, whisk together the zucchini, oil, milk, egg and fruit mixture.
  5. Add your dry ingredients and mix everything together. Transfer to a lightly greased 9 inch cake pan.
  6. Bake at 350˚F for 40 minutes of until a toothpick inserted in the middle comes out clean.
  7. Meanwhile, prepare the frosting: In a small food processor, process the cream cheese, butter, dates (or maple syrup), milk and vanilla until smooth. If using dates, you may need to stop and scrape the sides a few times, then continue blending until smooth.
  8. Evenly spread the frosting over the cake once cooled. Serve and enjoy!


Guaranteed your guests will love it!

Donʼt forget to share your photos and tag @stokesstores and @unsweetened.caroline

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