Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) shredded zucchini, squeezed dry
  • 1/2 cup (60g) chopped walnuts, toasted
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. Grate the zucchini and place it in a clean kitchen towel; squeeze firmly to remove excess water.
  3. In a large bowl, whisk together the flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until no clumps remain.
  4. Create a well in the center and pour in the oil, eggs, and vanilla. Stir with a spatula until just combined.
  5. Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare frosting by beating softened cream cheese, butter, powdered sugar, and lemon juice until smooth; spread over the cooled cake.