1-Preheat oven: Preheat oven to 350°F (177°C) and grease a cake pan to get things started smoothly.

2-Wisk dry ingredients: In a large bowl, whisk together the dry ingredients: 2 and 1/2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. Set this aside for now it’s the base of your fluffy cake.

3-Wisk wet ingredients: In a medium bowl, whisk together the wet ingredients: 1 cup vegetable oil, 1 and 1/4 cups packed light or dark brown sugar, 1/2 cup granulated sugar, 1 cup unsweetened applesauce at room temperature, 4 large eggs at room temperature, and 1 tablespoon pure vanilla extract until everything is well combined.

4-Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk just until combined don’t overdo it, or your cake might turn out tough. Then, fold in 1 and 3/4 cups shredded zucchini to add that moisture and veggie goodness.

5-Prepare for baking: Pour the batter evenly into your prepared pan and smooth the top for even baking.

6-Bake the cake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent it with aluminum foil to keep it perfect.

7-Cool the cake: Allow the cake to cool completely on a wire rack before moving on patience is key here!

8-Prepare frosting: first brown the butter: Melt 1/4 cup unsalted butter in a light-colored skillet over medium heat, stirring constantly until it’s nutty and aromatic, then pour it into a bowl and let it cool until solidified.

9-Prepare frosting: beat and mix: Beat the solidified brown butter until creamy, add 8 ounces of softened cream cheese, and beat until smooth. Gradually mix in 2 and 1/2 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, and a pinch of salt until the frosting is dreamy and ready to spread over your cooled cake.

10-Serve: Slice and serve your masterpiece it’s going to be a hit at any gathering!