Whole Wheat Apple Zucchini Cake with Cream Cheese Frosting

This apple zucchini cake was made in partnership with Stokes Stores. The cake itself is sweetened with dates and apples and is made using whole wheat flour for added fiber. I also added in some zucchini for extra nutrients and moisture.

As for the frosting, you have the option to sweeten it with dates or maple syrup. If making it with maple syrup, you can use a stand-up mixer or a food processor. If using dates, you will need the food processor or a strong blender. Keep in mind that that the frosting is not overly sweet. We love it as it is, but if you want something sweeter, I do recommend tasting it, then adding maple syrup to taste.

How to Make a Fruit-Sweetened Apple Zucchini Cake:

Here are the steps to make a fruit-sweetened apple zucchini cake at home.

Prepare the Fruit Mixture
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. Let cool completely in the refrigerator.
Prepare the Batter
Shred the zucchini and squeeze out as much liquid as possible. In a large bowl, whisk together the zucchini, oil, milk, egg and fruit mixture. Add your dry ingredients and mix everything together. Transfer to a lightly greased 9 inch cake pan.
Bake
Bake at 350˚F for 40 minutes of until a toothpick inserted in the middle comes out clean.
Make the Frosting and Serve
In a small food processor, process the cream cheese, butter, dates (or maple syrup), milk and vanilla until smooth. Evenly spread the frosting over the cake once cooled. Serve and enjoy!

I don’t have a vegan option for this recipe. If you’re looking for a vegan cake recipe, you can check out the cakes below. There, you will find mostly vegan recipes, some with a gluten-free option.

More Cake Recipes:

Whole Wheat Apple Zucchini Cake With Cream Cheese Frosting

Whole wheat apple zucchini cake with cream cheese frosting. A delicious cake filled with apples and zucchini. This nutritious and fiber-packed recipe is sweetened with fruits.

Course Dessert

Cuisine vegetarian

Prep Time 25

Cook Time 1

Cooling Time 2

Total Time 3 25

Servings 8

Ingredients

Wet Ingredients

3 apples, peeled and diced (about 2 cups)
1/2 cup Medjool dates, pitted
1 teaspoon vanilla extract
1/2 cup water
1/4 cup olive oil
1/4 cup milk of choice, plain and unsweetened
1 large egg
1 small zucchini, finely shredded and liquid squeezed out (about 1/2 cup packed)

Dry Ingredients

1 1/2 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
Pinch of salt

Cream Cheese Frosting

1 package (250g) plain cream cheese, room temperature
1/4 cup margarine or 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

Instructions

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).
When the fruit mixture has cooled, preheat oven to 350˚F.
Shred the zucchini and squeeze out as much liquid as possible by pressing with an absorbent towel or paper towel.
In a large bowl, whisk together the zucchini, oil, milk, egg and fruit mixture.
Add your dry ingredients and mix everything together. Transfer to a lightly greased 9 inch cake pan.
Bake at 350˚F for 40 minutes of until a toothpick inserted in the middle comes out clean.
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.
Evenly spread the frosting over the cake once cooled. Serve and enjoy!

This post is sponsored by Stokes Stores.

If you make this apple zucchini cake, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Emily says:

2018-12-23 at 4:49 pm

This cake was sooooooo good. Made it tonight, and the guests couldn’t believe there was no added sugar.
Will definitely be making it again!
- Unsweetened Caroline says:
  
  2018-12-24 at 7:05 am
  
  Hi Emily, thank you so much for the feedback! I'm so happy you and your guests loved it. Happy Holidays!
Danica says:

2020-06-20 at 7:52 am

This was scrumptious! I made it and could not believe that it had absolutely no added sugar!
- Nourished by Caroline says:
  
  2020-06-20 at 8:41 pm
  
  Thank you so much! I'm happy you loved it. :)
Danica Talbot says:

2020-10-30 at 4:37 pm

Could you PLEASE make more of these types of recipes?!?! They are AMAZING!! Fruits, veggies, whole grains, no added sugar all in one, yes!! I make this recipe all the time and would absolutely LOVE if you made another one. It doesn't have to be cake though..anything works for me..;)
- Nourished by Caroline says:
  
  2020-11-02 at 4:15 pm
  
  Thank you for the feedback! I'm so happy you liked it. I'll definitely make more. You can also check out my date-sweetened carrot muffins, pumpkin bread and zucchini cookies. They also fit all of those criteria. ;) I hope you'll like them!
VIbha says:

2020-12-14 at 11:10 am

Wow! I am so impressed by how this cake turned out! I baked this yesterday would like to dress it up for my daughter's 1st birthday on Friday as her smash cake! Do you think this cake will last until then? How should I store it in the fridge?

Thanks!
- Nourished by Caroline says:
  
  2020-12-14 at 11:14 am
  
  Hi! I'm so happy you like it! I love the idea of using it for a smash cake! I would wrap it very tightly using a plastic wrap and even store it in an airtight container or bag on top of that. I typically encourage eating prepared foods within 4 days for freshness and also safety. I would maybe store it in the freezer and thaw it overnight the day before. I hope that helps!