Description
This Zucchini Cake captivates with its moist texture and rich flavor. Made with fresh zucchini, brown sugar, and a creamy frosting, it’s a delight for any occasion!
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
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish or line with parchment paper.
- Squeeze the grated zucchini in a clean towel to eliminate excess moisture; set aside.
- In a bowl, blend the brown sugar, avocado oil, eggs, vanilla, Greek yogurt, and almond milk until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Combine with the wet ingredients and the zucchini, mixing gently.
- Pour the batter into the prepared dish and level it out. Bake for 35-40 minutes until a toothpick comes out clean.
- Let the cake cool completely in the pan for 3 hours before frosting.
- For frosting, beat the cream cheese alone until smooth, then mix in Greek yogurt, maple syrup, and vanilla until creamy. Refrigerate until needed.
- Spread the frosting over the cooled cake, slice, and enjoy!
Notes
Squeezing the zucchini is crucial for preventing a dense cake.
Allowing the cake to cool completely before frosting is essential to maintain the frosting’s integrity.
This cake pairs wonderfully with a cup of tea or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg