Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1/2 cup (120ml) avocado oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) grated zucchini, squeezed slightly
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) Greek yogurt
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Heat the oven to 350°F (175°C). Grease your 15x10 inch pan or line it with parchment. Grate the zucchini and give it a light squeeze with a paper towel to remove the dripping water.
  2. In a large bowl, whisk the avocado oil and coconut sugar until the mixture is smooth.
  3. Beat in the two eggs and vanilla extract, then stir in the grated zucchini until well combined.
  4. Sift the flour, baking soda, salt, cinnamon, and nutmeg into a separate bowl.
  5. Gradually fold the dry ingredients into the wet batter. Note: Stop mixing the moment the flour disappears to keep the cake tender.
  6. Spread the batter evenly across the pan.
  7. Bake for 25-30 minutes until the edges pull away from the sides and a toothpick comes out clean.
  8. Let the cake cool completely in the pan. Note: Frosting a warm cake will cause the cream cheese to melt.
  9. Beat the cream cheese, Greek yogurt, powdered sugar, and vanilla until the frosting is.
  10. Spread the frosting evenly over the cooled Zucchini Sheet Cake.