Description

This Zucchini Cake is a delightful treat showcasing the natural sweetness of zucchini. With a moist texture and creamy frosting, it’s perfect for any occasion. Easy to prepare and absolutely irresistible, this cake will become a favorite for family gatherings or an afternoon snack.

Ingredients

Scale

2 cups coarsely grated zucchini
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 cup packed light brown sugar
¾ cup avocado oil
2 large eggs
1 tablespoon vanilla extract
½ cup greek yogurt
½ cup maple syrup
½ cup unsweetened, plain almond milk
4 oz. fat-free cream cheese
½ cup greek yogurt
3 tablespoons maple syrup
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch ceramic baking dish or line it with parchment paper for easier removal.
Squeeze the grated zucchini in a clean tea towel or paper towels to remove excess liquid, then set aside.
In a large bowl, beat together brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
In a separate bowl, whisk flour, baking powder, baking soda, and sea salt. Combine the dry ingredients with the wet ingredients and fold in the zucchini without overmixing.
Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes until a toothpick comes out clean or with a few moist crumbs.
Once baked, let the cake cool completely in the pan for at least 3 hours before frosting.
To make the frosting, beat the cream cheese until smooth, then add Greek yogurt, maple syrup, and vanilla extract and mix until creamy. Refrigerate until needed.
Spread the frosting over the cooled cake, slice, and serve.

Notes

Making sure to remove excess moisture from the zucchini is key to preventing a soggy cake.
Let the cake cool completely to allow for easier frosting application without melting.
Store any leftovers properly to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 280mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg