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
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with cooking spray or parchment paper.
- Squeeze the grated zucchini in a tea towel to remove excess moisture and set aside.
- In a bowl, combine brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and sea salt. Combine dry and wet ingredients, along with the zucchini, folding gently until just mixed.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 35-40 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for at least 3 hours before frosting to prevent melting.
- To prepare the frosting, beat room-temperature cream cheese until smooth, then mix in Greek yogurt, maple syrup, and vanilla extract. Chill until ready to use.
- Spread frosting over the cooled cake, slice into bars, and enjoy.
Notes
Squeezing out excess zucchini moisture is crucial to prevent a soggy cake.
Letting the cake cool completely ensures the frosting stays intact when served.
This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg