Ingredients
Scale
For the Cake:
- 2 cups grated zucchini (excess moisture squeezed out)
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Optional Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, whisk together eggs, maple syrup, coconut oil, Greek yogurt, and vanilla.
- Stir in the grated zucchini.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- If using frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the cooled cake.
- Slice and serve.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
- Calories: 220
- Net Carbs: 24g
- Fats: 11g
- Protein: 4g