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moist zucchini cake with cream cheese frosting in a baking dish

Zucchini Cake with Cream Cheese Frosting

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 35 minutes
  • total_time Total Time: 45 minutes
  • yield Yield: 16 slices 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American

Description

This ultra moist and delicious Zucchini Cake with Cream Cheese Frosting is the ultimate dessert recipe! It’s probably the healthiest cake you’ll ever make!

Scale

Ingredients

Zucchini Cake:

  • 1½ cups white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup raw honey
  • ½ cup unsweetened applesauce
  • ⅓ cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1¼ cup grated zucchini (about zucchinis)

Cream Cheese Frosting:

  • 4 oz. of cream cheese, softened
  • ½ cup of plain greek yogurt
  • 2 teaspoons vanilla extract
  • 5 teaspoons of pure maple syrup
  • 1/4 cup of chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  4. In a large bowl, add honey, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
  5. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  6. Fold in the zucchini.
  7. Add the batter to prepared 9×9 baking dish.
  8. Bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Remove from oven and let completely cool.
  10. 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.
  11. Gently spread the cream cheese frosting on the zucchini cake once cooled. Top with chopped pecans and serve!

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