Zucchini Cake
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (2)

Zucchini Cake

NUTRITION · PER SERVING47M COOK
CAL 11%·PRO 6%
CARBS 31G57% OF CAL
1G FIBER8G OTHER23G TOTAL SUGAR
FAT 10G41% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An ultra-moist flourless cake made with oats and zucchini, topped with dairy-free cream cheese frosting. A guilt-free dessert that's naturally sweetened and nourishing.

dessertamericanbaked goodgluten freevegetarian
View the full recipe on Chelsea's Messy Apron →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • Cooking spray
  • 1 cup cashews (see note 2)
  • 1 cup old-fashioned oats (see note 3)
  • 3/4 cup pure maple syrup (see note 4)
  • 1/2 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cornstarch (see note 5)
  • 1 lemon (for zest; optional but recommended)
  • 1 cup grated zucchini
  • 2 ounces reduced-fat cream cheese (softened to room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1-3/4 cups powdered sugar
  • 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
  • Toasted and coarsely chopped pecans (optional)
PREP
15M
SODIUM
193MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.