1-Whisk dry ingredients: In a large bowl, combine 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. Whisk until evenly mixed.

2-Prepare wet ingredients: In another bowl, whisk 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 smooth.

3-Combine mixtures: Pour the wet ingredients into the dry ones. Stir gently until just combined, avoiding overmixing to keep the batter light.

4-Fold in zucchini: Add 1 and 3/4 cups shredded zucchini (no need to blot). Fold it in carefully for even distribution and maximum moisture.

5-Bake the batter: Pour into the prepared pan and smooth the top. Bake at 350°F for 45 to 50 minutes. Tent with foil midway through to prevent over-browning. A toothpick should come out clean.

6-Cool the cake: Let it cool in the pan for 10-15 minutes, then transfer to a wire rack until completely cool.

7-Brown the butter: Melt 1/4 cup unsalted butter (cut into 4 slices) over medium heat until it turns golden caramel color. Cool it, then refrigerate until solid.

8-Beat frosting: Beat the browned butter with 8 ounces softened full-fat cream cheese until creamy. Gradually add 2 and 1/2 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, and a pinch of salt. Spread over cooled cake.

9-Serve: Slice into 12 servings and enjoy! Pairs great with tea.