Lightened Zucchini Cake with Cream Cheese Frosting
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (3-4 small zucchini)
- 3/4 cup shredded unsweetened coconut
- 3/4 cup chopped walnuts
- greek yogurt
- 1 cup whipped cream cheese, room temperature
- 2 tablespoons honey
Instructions
- Preheat oven to 350°F.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
- Gradually stir the flour mixture into the butter mixture, until just combined. Fold in the zucchini, coconut and walnuts.
- Pour batter into a greased 8-inch square cake pan.
- Bake for 30-40 minutes, or until a wooden pick inserted in the center comes out clean.
- Serve as is or allow to cool completely and then frost.
- To make the cream cheese frosting: combine ingredients in a bowl and stir to combine well.
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Cholesterol: 40mg | Sodium: 310mg | Fiber: 1g | Sugar: 11g
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