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Homemade Healthy Zucchini Cake photo

Healthy Zucchini Cake

This Healthy Zucchini Cake is moist and delicious! Sweetened naturally with maple syrup, it's a guilt-free dessert packed with veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup cashews blended into a creamy texture
  • 1 cup old-fashioned oats for the flour base
  • 3/4 cup pure maple syrup natural sweetener
  • 1/2 cup melted coconut oil keeps the cake moist
  • 2 large eggs for binding
  • 1 teaspoon vanilla extract for flavor
  • 1 teaspoon baking soda helps the cake rise
  • 1/2 teaspoon salt to balance sweetness
  • 1/4 teaspoon baking powder for extra lift
  • 2 teaspoons ground cinnamon warm spice
  • 2 tablespoons cornstarch helps with texture
  • 1 lemon zest optional for fresh flavor
  • 1 cup grated zucchini adds moisture
For the Frosting:
  • 2 ounces reduced-fat cream cheese softened
  • 1/2 teaspoon vanilla extract for frosting
  • 1/8 teaspoon salt to enhance flavor
  • 1/8 teaspoon ground cinnamon for frosting
  • 1-3/4 cups powdered sugar for sweetness
  • 1 tablespoon unsweetened vanilla almond milk or milk of choice
  • Toasted and coarsely chopped pecans optional for crunch

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Blender or food processor
  • Grater
  • Baking Pan
  • Spatula

Method
 

Cooking Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Lightly coat your baking pan with cooking spray.
  3. In a blender or food processor, blend the cashews until creamy.
  4. In a large mixing bowl, combine oats, baking soda, salt, baking powder, cinnamon, and cornstarch.
  5. In another bowl, whisk together melted coconut oil, maple syrup, eggs, and vanilla extract.
  6. Mix wet and dry ingredients, then fold in blended cashews and grated zucchini.
  7. Pour the batter into the baking pan and bake for 25-30 minutes.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  9. For frosting, beat cream cheese, vanilla, salt, and cinnamon until smooth. Gradually add powdered sugar and almond milk.
  10. Once cooled, frost the cake and sprinkle with pecans if desired.

Notes

  • Ensure zucchini is well grated and excess moisture is squeezed out.
  • Cool the cake completely before frosting to avoid melting.
  • Add other spices like nutmeg or ginger for variation.
  • Store leftovers in an airtight container in the fridge for up to a week.
  • This cake is freezer-friendly; wrap slices for freezing.