Description

Experience the delightful flavors of our Zucchini Cake. This ultra-moist cake features fresh zucchini, a hint of maple syrup, and a creamy frosting, making it an ideal treat for dessert lovers or a quick, sweet 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. Grease a 9×13-inch baking dish or line with parchment paper.
In a clean towel, squeeze the grated zucchini to remove excess water. Discard the liquid and set the zucchini aside.
In a large bowl, mix the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Combine the dry ingredients and zucchini with the wet mixture gently until just combined.
Pour the batter into the baking dish, spreading evenly. Bake for 35-40 minutes until a toothpick comes out clean.
Allow the cake to cool completely in the pan for at least 3 hours before frosting.
Prepare the frosting by beating the cream cheese until smooth, then combine with Greek yogurt, maple syrup, and vanilla. Refrigerate until ready.
Once cooled, frost the cake evenly, slice into bars, and serve.

Notes

Ensure to squeeze out as much liquid from the zucchini as possible to prevent a soggy cake.
Cool the cake completely before frosting to maintain the texture of the topping.
Store leftovers in an airtight container in the fridge to keep them fresh.

Nutrition

Serving Size: 1 slice
Calories: 235
Sugar: 14g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg