Description

This Zucchini Cake is incredibly moist, featuring a rich cream cheese frosting. With simple ingredients like fresh zucchini and Greek yogurt, it’s perfect for dessert lovers or anyone looking for an easy homemade treat.

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 dish, or line it with parchment paper.
Squeeze grated zucchini in a tea towel to remove excess liquid and set aside.
In a bowl, beat together brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
In another bowl, whisk together flour, baking powder, baking soda, and sea salt. Fold in dry ingredients and zucchini into the wet mixture until just combined.
Pour the batter into the baking dish and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for at least 3 hours before frosting.
For frosting, beat cream cheese until smooth, then mix in Greek yogurt, maple syrup, and vanilla extract. Refrigerate until ready to use.
Frost the cooled cake, slice, and serve.

Notes

Make sure to squeeze the zucchini well to avoid a dense cake.
Let the cake cool completely before frosting to prevent the frosting from melting.
Use any type of Greek yogurt for the best flavor.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 16g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg