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This ultra moist and deliciousZucchini Cake with Cream Cheese Frostingis the ultimate dessert recipe! It’s probably the healthiest cake you’ll ever make!
Scale
Ingredients
Zucchini Cake:
- 1½ cupswhite whole wheat flour
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonsalt
- 2 teaspoonground cinnamon
- ½ teaspoonground nutmeg
- ½ cupraw honey
- ½ cupunsweetened applesauce
- ⅓ cupcoconut oil, melted
- 1蛋
- 2 teaspoonsvanilla extract
- 1¼ cupgrated zucchini (about1½zucchinis)
Cream Cheese Frosting:
- 4 oz. of cream cheese, softened
- ½ cupof plain greek yogurt
- 2 teaspoonsvanilla extract
- 5 teaspoonsof pure maple syrup
- 1/4 cupof chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9×9 baking dish by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray) Lightly dust with flour and shake out excess flour.
- In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
- In a large bowl, add honey, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
- Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Fold in the zucchini.
- Add the batter to prepared 9×9 baking dish.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Remove from oven and let completely cool.
- In the meantime, add cream cheese, plain greek yogurt, vanilla extract, and maple syrup to a small bowl. Using a hand mixer, blend until smooth.
- Gently spread the cream cheese frosting on the zucchini cake once cooled. Top with chopped pecans and serve!
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