Description

This Zucchini Cake is not only ultra-moist but also incredibly simple to make. Combining grated zucchini, brown sugar, and a delicious frosting, it’s perfect for any occasion, especially when you crave a comforting dessert. Enjoy this easy homemade recipe that everyone will adore!

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

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch ceramic baking dish or line it with parchment paper.
Place the grated zucchini in a clean towel and squeeze to remove excess liquid. Discard the liquid and set the zucchini aside.
In a large bowl, beat together 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 both mixtures, gently folding in the squeezed zucchini until no streaks of flour remain.
Pour the batter into the prepared dish and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool completely in the pan for at least 3 hours before frosting.
For the frosting, beat the room temperature cream cheese until smooth, then add Greek yogurt, maple syrup, and vanilla extract. Beat until creamy and refrigerate.
Spread the frosting over the cooled cake, slice into bars, and enjoy.

Notes

Make sure to squeeze out as much water from the zucchini as possible to avoid a soggy cake.
The cake can be stored in an airtight container for several days.
Refrigerate any leftover frosting for up to a week.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 18g
Sodium: 210mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg