This ultra-moist zucchini cake is made with Greek yogurt and is topped with a homemade cream cheese frosting. If you’re looking for a healthier dessert option that still tastes indulgent, this is the perfect recipe for you!
We were originally going to call this recipe zucchini bars — but at the end of the day, it’s cake cut into bar form.
Ingredients
Dry Ingredients
- 2 cups coarsely grated zucchini, we used the largest grate
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup packed light brown sugar
- ¾ cup avocado oil
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup Greek yogurt, any fat works
- ½ cup maple syrup
- ½ cup unsweetened, plain almond milk
Frosting
- 4 oz. fat-free cream cheese, room temperature
- ½ cup Greek yogurt, any fat works
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350℉ and spray a 9×13-inch baking dish with cooking spray or line the dish with parchment paper. Set aside.
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Place a tea towel or a paper towel in a bowl. Add zucchini and gently squeeze the moisture from the zucchini. Discard the liquid and set aside the zucchini.
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Add the wet ingredients to a large bowl and mix using a hand mixer. Set aside.
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In a separate bowl, whisk together the dry ingredients. Mix the dry ingredients with the wet ingredients and zucchini until they are completely combined.
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Transfer the batter to the baking dish and bake for 40 minutes. Remove from the oven and allow at least 3 hours to cool completely.
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While the bars are baking, prepare the frosting. Add the cream cheese to a bowl and mix with a hand mixer until completely smooth to ensure the frosting stays smooth. Add the Greek yogurt and vanilla extract to a bowl. Using a hand mixer, beat together the ingredients until completely combined. Refrigerate until ready to frost.
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Frost the cake when ready to serve.
