Description
This Zucchini Cake stands out with its moist texture and delightful flavor, made with fresh zucchini, brown sugar, and creamy frosting. An easy, homemade dessert that’s perfect for any gathering!
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 it with parchment paper.
- Place the grated zucchini in a clean tea towel or several layers of paper towels, squeeze out excess liquid, and discard it.
- In a large bowl, beat together the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk with a hand mixer until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Fold the dry ingredients and squeezed zucchini into the wet mixture until just combined.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes, until a toothpick comes out clean.
- Let the cake cool completely in the pan for at least 3 hours before frosting.
- To make the frosting, beat the cream cheese alone until smooth, then mix in Greek yogurt, maple syrup, and vanilla extract until creamy. Refrigerate until use.
- Spread the frosting over the cooled cake, slice into bars, and serve.
Notes
Squeezing out the zucchini’s liquid is crucial to prevent a dense cake.
Allow the cake to cool completely before frosting to ensure the frosting stays intact.
Leftovers can be stored in the refrigerator for a few days.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg