Easy and Moist Healthy Zucchini Cake
Easy and Healthy Zucchini Cake is super moist and tender, naturally sweetened, made in one bowl, and topped with a healthier cream cheese frosting.
Servings: 12 slices
Calories: 236kcal
Ingredients
For the Cake:
- 1 cup grated zucchini not squeezed
- 1 cup grated zucchini squeezed dry & measured before squeezing
- 1 large egg
- 1/3 cup avocado oil or any neutral oil
- 3/4 cup applesauce unsweetened
- 3/4 cup + 2 tablespoons maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour or 2 cups 3 tablespoons all-purpose flour
- Cooking spray I use Misto
For the Frosting:
- 8 ounces block of cream cheese softened to room temperature (I used full-fat)
- 1/4 cup plain Greek yogurt I used 2%
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F and line 8″ x 8″ metal baking dish with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, add zucchini, egg, oil, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk well – sometimes if baking soda and baking powder have lumps, it takes a minute to let them sit and then whisk again.
- Add flour and stir with spatula just until combined.
- Transfer batter into prepared baking dish, level with spatula and bake for 40 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another 2-3 hours or completely.
- While cake is baking or cooling, make the cream cheese frosting. In a large bowl, add cream cheese, Greek yogurt, maple syrup and vanilla extract. Using an electric mixer on high speed, whip until smooth, pausing and scraping down the sides. Refrigerate until ready to use.
- Transfer on top of a cake and spread with a spatula. Using a sharp knife, cut into 12 slices and enjoy.
Notes
- Store: Refrigerate frosted cake within 2 hours of frosting in an airtight container for up to 4-5 days. Without frosting, keep in a cool dry place for 2 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1slice | Calories: 236kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 369mg | Fiber: 2g | Sugar: 21g