Ingredients:

  • 2 cups (200g) grated zucchini, uncooked
  • 1/2 cup (115g) melted coconut oil
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) plain Greek yogurt
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pan and line it with parchment paper for a clean release.
  2. Grate the zucchini using the large holes of the grater; do not peel the skin.
  3. In a large bowl, whisk together the melted oil and sugar until smooth.
  4. Beat in the eggs one at a time, followed by the vanilla and Greek yogurt, whisking until the mixture is velvety and emulsified.
  5. Stir in the grated zucchini until evenly distributed.
  6. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly into the bowl. Fold gently with a spatula just until no streaks of flour remain.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 35-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.