Tremendous Moist Zucchini Cake – Match Foodie Finds

This Zucchini Cake truly “takes the cake” all thanks to some healthier swaps — avocado oil, Greek yogurt, and maple syrup. And the homemade Greek yogurt cream cheese frosting is icing on the cake!

We were originally going to call this recipe zucchini bars — but at the end of the day, it’s cake cut into bar form 😛

We’ve made One-Bowl Zucchini Muffins and Chocolate Zucchini Bread here on Fit Foodie Finds, and we’ve wanted to make a zucchini cake for so long. It’s the perfect amount of sweet and moist, and the healthy cream cheese frosting is just chef’s kiss.

The recipe is so easy. The key step is removing the moisture from the grated zucchini. After that, it’s like making any other ordinary cake! Mix your wet and your dry, combine, and bake. Delish.

• Zucchini: We used the largest grate to grate the zucchini for this recipe.
• Brown sugar: Brown sugar adds an extra layer of depth to the sweetness.
• Avocado oil: A healthier alternative to butter that adds moisture and richness to the cake.
• Greek yogurt: The secret to what gets the cake super moist and decadent.
• Maple syrup: This natural sweetener pairs perfectly with the zucchini and brown sugar.
• Almond milk: The nutty flavor of almond milk adds a unique touch to this cake.
• Fat-free cream cheese: We used fat-free cream cheese to keep this recipe on the healthier side.

How to Make Zucchini Cake

Now it’s time to make this delicious zucchini cake! Here’s a step-by-step guide on how to make it:

1. Preheat Oven: Preheat the oven to 350℉ and spray a 9×13-inch baking dish with cooking spray or line it with parchment paper. Set aside.
2. Remove moisture from zucchini: Place a tea towel or a paper towel in a bowl. Add the zucchini and gently squeeze the moisture from it. Discard the liquid and set the zucchini aside. 
3. Mix Wet Ingredients: Add the wet ingredients to a large bowl and mix using a hand mixer. Set aside.
4. Mix Dry Ingredients: In a separate bowl, whisk together the dry ingredients. Mix the dry ingredients with the wet ingredients and zucchini until they are completely combined.
5. Bake: Transfer the batter to the baking dish and bake for 40 minutes. Remove from the oven and allow it to cool completely for at least 3 hours.
6. Prepare Frosting: While the bars are baking, 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.
7. Frost & Enjoy: Frost the cake when ready to serve. Enjoy!

Yes, this zucchini cake recipe can easily be made vegan by making a few substitutions. Instead of using eggs, you can use flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water for each egg).

For Greek yogurt, you can use a dairy-free alternative such as coconut or almond yogurt. And for the cream cheese in the frosting, you can use a vegan cream cheese substitute.

Store any leftover zucchini cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months. Thaw it in the refrigerator before serving.