One-Bowl Zucchini Cake with Cream Cheese Frosting
Serves 9
10 mins prep
50 mins cook
60 mins total
A delicious one-bowl, gluten free snacking cake that is fluffy, moist and the perfect way to use up a bountiful summer zucchini harvest!
0 servings
Zucchini Cake:
Cream Cheese Frosting:
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Preheat the oven to 350 Degrees F.
Line a 8x8 inch square baking pan with parchment paper and spray with nonstick spray.
In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
Transfer the batter to the prepared baking pan and smooth the top.
Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.
While the cake is cooling, make the frosting:
Beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy. It won’t be as fluffy as a buttercream, that’s okay.
Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border. Enjoy!
