This Zucchini Cake truly “takes the cake” all thanks to some healthier swaps
Avocado oil, Greek yogurt, and maple syrup are the stars of this recipe. And let’s not forget the homemade Greek yogurt cream cheese frosting – icing on the cake! Originally called zucchini bars, this recipe is basically cake in bar form 😛.
We’ve made One-Bowl Zucchini Muffins and Chocolate Zucchini Bread, and now it’s time for this delicious zucchini cake. It’s sweet, moist, and topped with a healthy cream cheese frosting that’s just perfection. The recipe is easy – just remove moisture from the grated zucchini, mix wet and dry ingredients, combine, and bake.
Ingredients:
- Zucchini: Use the largest grate for this recipe.
- Brown sugar: Adds depth to the sweetness.
- Avocado oil: A healthier alternative to butter.
- Greek yogurt: Makes it super moist and decadent.
- Maple syrup: A natural sweetener that pairs perfectly with zucchini.
- Almond milk: Adds a nutty flavor.
- Fat-free cream cheese: Keeps it healthier.
How to Make Zucchini Cake:
- Preheat Oven: Preheat to 350℉ and prepare a 9×13-inch baking dish.
- Remove Moisture: Squeeze moisture from zucchini.
- Mix Wet Ingredients: Combine wet ingredients in a bowl.
- Mix Dry Ingredients: Whisk dry ingredients and combine with wet ingredients and zucchini.
- Bake: Bake for 40 minutes and let cool.
- Prepare Frosting: Mix cream cheese, Greek yogurt, and vanilla extract for frosting.
- Frost & Enjoy: Frost the cake and enjoy!
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Thaw before serving.
Vegan Options:
Substitute flax or chia eggs, dairy-free yogurt, and vegan cream cheese for an easy vegan version.
Delicious Variations:
Experiment with different flavors or toppings to make this zucchini cake your own!
Enjoy this super moist zucchini cake and share your creations with us!
