Description

Savor this Zucchini Cake that offers an enticing blend of flavor and moisture. With simple preparation and ingredients like zucchini, brown sugar, and Greek yogurt, it’s ideal for homemade dessert lovers.

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 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 baking dish or line it with parchment paper for easy removal.
Squeeze the moisture from the grated zucchini using a clean tea towel or paper towels and set aside.
In a large bowl, combine brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk. Beat until smooth with a hand mixer for about 1 minute.
In a medium bowl, whisk flour, baking powder, baking soda, and sea salt. Fold the dry ingredients and the squeezed zucchini into the wet mixture until combined, avoiding overmixing.
Pour the batter into the prepared dish and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely in the pan for at least 3 hours before frosting to prevent melting.
For the frosting, beat the cream cheese with a hand mixer until smooth. Add Greek yogurt, maple syrup, and vanilla extract, mixing until creamy and combined. Chill until needed.
Spread the frosting over the cooled cake, slice into bars, and enjoy. Store any leftovers properly.

Notes

Ensure to squeeze out all the moisture from the zucchini to avoid a dense cake.
Let the cake cool completely before frosting to ensure the frosting stays intact, rather than melting off the warm cake.
For added flavor, consider mixing in some nuts or spices like cinnamon.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 200mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg