1-Preheat the oven: Start by preheating your oven to 350°F and greasing a quarter sheet pan to keep everything from sticking as it bakes.

2-Mix dry ingredients: First, grab a large bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until they’re well mixed and set aside for later.

3-Mix wet ingredients: In another bowl, whisk the oil, granulated sugar, brown sugar, applesauce, eggs, and vanilla until it all comes together in a smooth blend.

4-Combine ingredients: Now, gently fold the dry ingredients into the wet ones, then mix in that shredded zucchini to add moisture without any extra fuss.

5-Bake the cake: Pour the batter into your prepared pan, spread it out evenly, and pop it into the oven for 45 to 50 minutes. Around the 30-minute mark, cover it with aluminum foil to avoid over-browning and keep that top nice and golden. Once a toothpick inserted in the center comes out clean, pull it out and let it cool completely on a wire rack before moving on.

6-Prepare the frosting: For the frosting, brown the butter over medium heat until it turns a golden caramel color with a nutty aroma, then remove it from the heat, cool it down, and chill until it’s solid. Beat the solidified butter until it’s creamy, add the cream cheese, and mix until smooth. Finally, beat in the confectioners’ sugar, vanilla, and a pinch of salt until everything is perfectly blended, then spread it over the cooled cake. Slice it up and serve it keeps in the fridge for up to 5 days, making it a great make-ahead treat.