Zucchini Cake with Cream Cheese Frosting
Ingredients
The cake
-
1½
cups
white whole wheat flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
½
cup
raw honey
-
½
cup
unsweetened applesauce
-
⅓
cup
coconut oil, melted
-
1
large
egg
-
2
teaspoons
vanilla extract
-
1¼
cups
grated zucchini
The frosting
-
4
oz.
cream cheese, softened
-
½
cup
plain greek yogurt
-
2
teaspoons
vanilla extract
-
5
teaspoons
pure maple syrup
-
¼
cup
chopped pecans
Instructions
- Preheat the oven to 350°F.
- Grease a 9x9 baking dish and dust with flour.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, whisk together the wet ingredients until smooth.
- Combine the dry ingredients with the wet ingredients.
- Fold in the grated zucchini.
- Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, blend the cream cheese, yogurt, vanilla, and maple syrup until smooth.
- Spread the frosting on the cooled cake and top with chopped pecans.
Nutrition Facts (estimated)
Servings
16 slices
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
20mg
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