Zucchini spice cake

2		whole eggs
2		egg whites
1-1/4  cups		sugar
3/8  packet		stevia powder
2/3  cup		applesauce, unsweetened
1/2  teaspoon		vanilla extract
2  cups		shredded zucchini
1  cup		gluten free flour mix [recipe]
1-1/4  cups		spelt flour
1  teaspoon		baking soda
1/2  teaspoon		salt
1  tablespoon		cinnamon
1/2  teaspoon		nutmeg
1/4  teaspoon		ground cloves
2/3  cup		ground flax seed
2  teaspoons		baking powder
1  teaspoon		ginger
3-1/2  ounces		Philadelphia Reduced Fat Cream Cheese
1/2  tablespoon		kirkland organic butter
2-1/2  cups		Sugar - Powdered, Unsifted

Tip: For nutritional information on all the ingredients in Zucchini spice cake just click on each ingredient name. Then adjust the serving size for any Zucchini spice cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

combine eggs, egg whites, sugar and applesauce until well blended. Add vanilla and zucchini.
Combine all the remaining dry ingredients, stopping at the cream cheese, stir into wet mixture and pour into large bar pan.
Preheat oven to 350. Bake for 25-35min or until test done.
Frost with lightened cream cheese frosting if desired.
Combine cream cheese and butter. Mix well. Add powdered sugar and beat until well combined. Mix in vanilla.
Frost bars when completely cooled.