Zucchini cake is a delightful dessert that’s moist and flavorful, perfect for any occasion. By incorporating grated zucchini, this cake stays wonderfully moist while offering a subtle flavor that’s enhanced with warm spices. For an extra touch of indulgence, it is topped with a rich cream cheese frosting. If you want to explore a similar recipe, you might enjoy this lemon zucchini cake with cream cheese filling.
Why Make This Recipe
Making zucchini cake is a great way to enjoy a dessert that’s not only delicious but also includes fruits and vegetables in the mix. This recipe is easy to follow and doesn’t require any special skills. It’s perfect for gatherings, yet simple enough to whip up for a family treat at home. Plus, it is gluten-free, making it accessible to more people.
How to Make Zucchini Cake
Ingredients:
- 2 medium zucchini – (2 cups grated)
- 3 large eggs
- 1/2 cup maple syrup
- 1/4 cup melted and cooled coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups packed blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 6 ounces softened light cream cheese
- 1/2 cup plain Greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. Lightly spray it with cooking spray to prevent sticking.
- Use a box grater to shred the zucchini, then place it into a clean towel and wring out the extra water. Set the zucchini aside.
- In a large mixing bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until well combined.
- In another bowl, mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture until you have a smooth batter, then gently fold in the zucchini.
- Pour the batter into the prepared pan and bake in the middle rack of the oven for 35-40 minutes, until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool for 10 minutes in the pan. Then carefully remove it from the pan and place it onto a flat surface until it is completely cool.
- For the cream cheese frosting, mix all the frosting ingredients in a bowl using a hand mixer or stand mixer until it forms a thick, white frosting.
- Once the cake has cooled, spread the frosting evenly over the top, sprinkling with a little cinnamon and lemon zest if desired.
- Cut into individual slices and enjoy!
How to Serve Zucchini Cake
Zucchini cake can be served plain or with a sprinkle of cinnamon on top for added flavor. It pairs well with a cup of coffee or tea, making it a perfect afternoon treat. Serving it with fresh berries on the side can also add a nice touch and some extra nutrition.
How to Store Zucchini Cake
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 5 days. If you’d like to keep it longer, consider freezing individual slices. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Tips to Make Zucchini Cake
- Always make sure to wring out excess moisture from the zucchini; this helps the cake bake more evenly.
- You can adjust the sweetness of the cake by adding more or less maple syrup according to your preference.
- Feel free to add nuts or chocolate chips into the batter for extra texture and flavor.
Variation
You can experiment with different spices or add-ins, such as chopped nuts or chocolate chips, to customize your zucchini cake to your taste. Additionally, substituting the cream cheese with a lighter frosting can be an option if you want to reduce calories.
FAQs
Can I use other types of flour instead of almond flour?
Yes, but using other flours may change the texture and flavor of the cake. Make sure to adjust the measurements as needed.
How do I know when the zucchini cake is done baking?
The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Can I make the frosting ahead of time?
Yes, you can make the cream cheese frosting ahead of time and store it in the refrigerator. Just give it a quick mix before spreading it on the cake.
Print
Zucchini Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A moist and flavorful zucchini cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 medium zucchini (2 cups grated)
- 3 large eggs
- 1/2 cup maple syrup
- 1/4 cup melted and cooled coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups packed blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 6 ounces softened light cream cheese
- 1/2 cup plain Greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. Lightly spray it with cooking spray to prevent sticking.
- Grate the zucchini using a box grater, then place it into a clean towel and wring out the extra water. Set the zucchini aside.
- Whisk together the eggs, maple syrup, coconut oil, and vanilla extract in a large mixing bowl until well combined.
- Mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until you have a smooth batter, then gently fold in the zucchini.
- Pour the batter into the prepared pan and bake in the middle rack of the oven for 35-40 minutes, until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool for 10 minutes in the pan. Then carefully remove it from the pan and place it onto a flat surface until it is completely cool.
- Mix all frosting ingredients in a bowl using a hand mixer or stand mixer until it forms a thick, white frosting.
- Spread the frosting evenly over the top of the cooled cake, sprinkling with a little cinnamon and lemon zest if desired.
- Cut into individual slices and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
