Easy and Moist Healthy Zucchini Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and tender zucchini cake lightly sweetened with applesauce and maple syrup, topped with a healthier cream cheese frosting made with Greek yogurt. One-bowl mixing makes it simple, and the zucchini keeps it supremely moist. A lighter cake option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup grated zucchini (not squeezed)
- 1 cup grated zucchini (squeezed dry & measured before squeezing)
- 1 large egg
- 1/3 cup avocado oil (or any neutral oil)
- 3/4 cup applesauce (unsweetened)
- 3/4 cup + 2 tablespoons maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour (or 2 cups 3 tablespoons all-purpose flour)
- Cooking spray (I use Misto)
- 8 ounces block of cream cheese (softened to room temperature (I used full-fat))
- 1/4 cup plain Greek yogurt (I used 2%)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 235M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 284mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 70mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.