Description
Zucchini cake with cream cheese icing brings the perfect blend of moist texture and warm flavors, without any of the guilt. Easy recipe!
Ingredients
Scale
FOR THE CAKE
- 2 large eggs
- 1/2 cup plain or vanilla yogurt, 2%
- 1/3 cup neutral oil
- 1/2 cup granulated sugar or monkfruit substitute
- 1 teaspoon vanilla
- 1 cup finely grated zucchini, from about 1 medium zucchini
- 1 2/3 cups all-purpose flour (or substitute 1:1 gluten-free flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, plus more for decorating, if desired
FOR THE ICING
- 1/4 cup unsalted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1/4 tsp Kosher salt
Instructions
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Preheat the oven to 350 F.
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Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.
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In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
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Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
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Transfer the batter to the prepared baking pan and smooth the top.
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Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
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Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.
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Using a hand or stand mixer, beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy.
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Spread the cream cheese mixture over the cooled cake and garnish with a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: recipe
- Method: oven
- Cuisine: American