Description
This Zucchini Cake is ultra-moist and easy to make, combining grated zucchini, brown sugar, and creamy frosting. Perfect for satisfying your sweet cravings with a twist of health!
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. Grease a 9×13-inch baking dish or line it with parchment paper.
- Place the grated zucchini in a clean tea towel or paper towels, gather, and squeeze to remove excess liquid, then set aside.
- In a large bowl, blend together brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk using a hand mixer until smooth.
- In another bowl, whisk flour, baking powder, baking soda, and sea salt. Combine with the wet ingredients and add the squeezed zucchini. Mix until no flour streaks remain, being careful not to overmix.
- Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan for at least 3 hours before frosting.
- For the frosting, beat room-temperature cream cheese until smooth, then add Greek yogurt, maple syrup, and vanilla extract, mixing until creamy. Refrigerate until use.
- Frost the cooled cake evenly, slice into bars, and serve.
Notes
Make sure to thoroughly squeeze the zucchini to prevent a dense cake.
The cake can be stored in an airtight container for up to 3 days.
For a variation, add nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg