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
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish or line with parchment paper.
- Squeeze the grated zucchini in a clean towel to remove excess liquid, then set aside.
- In a large bowl, mix brown sugar, avocado oil, eggs, vanilla, Greek yogurt, and almond milk until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and sea salt. Gradually fold into wet ingredients with the squeezed zucchini.
- Pour batter into the prepared dish and smooth 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.
- For the frosting, beat cream cheese until smooth, then mix in Greek yogurt, maple syrup, and vanilla. Refrigerate until ready.
- Frost the cooled cake, slice, and serve. Store leftovers as recommended.
Notes
Ensure to squeeze the zucchini well to avoid a dense cake.
Cool the cake completely before frosting to prevent melting.
You can substitute avocado oil with another neutral oil if desired.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg