Description

This Zucchini Cake is a delightful treat that combines the freshness of grated zucchini with a rich, moist texture. It’s made with simple ingredients like brown sugar, Greek yogurt, and avocado oil, making it a quick and satisfying dessert for any occasion.

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

Cook Mode Prevent your screen from going dark

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 towel, squeeze out excess liquid, and set aside.
In a large bowl, mix the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
In a separate bowl, whisk the flour, baking powder, baking soda, and sea salt.
Combine the dry ingredients with the wet ingredients and the squeezed zucchini, folding gently until just mixed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes until a toothpick comes out clean or with a few moist crumbs.
Let the cake cool in the pan for at least 3 hours before frosting.
For the frosting, beat the cream cheese until smooth, then add Greek yogurt, maple syrup, and vanilla. Mix until creamy.
Spread the frosting on the cooled cake, slice into bars, and serve.

Notes

Ensure to squeeze out as much liquid from the zucchini as possible to avoid a soggy cake.
Letting the cake cool completely before frosting is crucial for the best results.
Store leftovers in the refrigerator for freshness.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg