Calories 383; Protein 5g; Carbohydrates 40g; Total Fat 24g; Saturated Fat 12g; Cholesterol 86mg; Calcium 4% DV; Sodium 359mg
- 3/4 cup cake flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 2 tsp. cinnamon
- 3/4 cup Horizon Organic® unsalted butter (melted)
- 2 Horizon Organic eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup applesauce
- 1 tsp. freshly grated orange zest
- 1 cup coarsely shredded zucchini
- 1 cup finely diced walnuts, lightly toasted
Cream Cheese Frosting (optional):
- 1/4 cup Horizon Organic unsalted butter (room temperature)
- 4-oz. Horizon Organic® Cream Cheese
- 2/3 cup powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. freshly squeezed orange juice
Preheat the oven to 350°F. Butter a 9-inch square baking pan, then dust with flour. Sift the cake flour, whole wheat flour, baking powder, salt and cinnamon into a spacious bowl and whisk to blend. In a separate bowl, whisk together the melted butter, eggs, sugar, brown sugar, applesauce and orange zest. Add the wet ingredients to the dry and stir to blend. Finally, stir in the shredded zucchini and walnuts. Spread the mixture in the prepared pan and bake in the preheated oven for 35 to 40 minutes or until the cake feels firm and springy on top and a toothpick inserted in the center comes out clean. Cool thoroughly before slicing or frosting.
To prepare the frosting, beat the Horizon Organic® Cream Cheese and butter with an electric mixer until fluffy. Add the powdered sugar and beat until smooth, scraping the bowl as needed. Blend in the vanilla extract and orange juice. Spread over the top of the cooled cake.
The unfrosted cake can be wrapped in plastic and stored for up to three days at room temperature, or frozen for three months. Once frosted, the cake can be stored in the refrigerator for up to five days. For best texture, bring to room temperature before serving.