Description
Experience the delightful flavors of this Zucchini Cake, featuring fresh grated zucchini, creamy frosting, and an easy preparation method. Perfect for any dessert table!
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, room temperature
- 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 ceramic baking dish or line it with parchment paper.
- Squeeze the grated zucchini in a towel to remove excess liquid, then set it aside.
- In a large bowl, beat together brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Fold in dry ingredients and zucchini to the wet ingredients gently.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes until a toothpick comes out clean.
- Cool the cake in the pan for at least 3 hours before frosting.
- For the frosting, beat room-temperature cream cheese until smooth, add Greek yogurt, maple syrup, and vanilla, then mix until creamy.
- Spread frosting over the cooled cake, slice and serve.
Notes
Make sure to squeeze out as much liquid from the zucchini as possible to prevent a soggy cake.
Refrigerate leftover cake for best preservation.
Feel free to substitute almond milk with any other milk variety you prefer.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 32mg