About the Recipe
This Zucchini Cake is a cozy, wholesome bake that proves simple ingredients can still feel like a treat.
Made with fresh-milled flour and naturally sweetened without refined sugar, it has a tender crumb and warm, comforting flavor.
The zucchini melts right into the batter, adding moisture without overpowering, making this cake perfect for everyday enjoyment—whether you serve it for breakfast, an afternoon snack, or a lighter dessert.
Ingredients
Cake:
1.5 c fresh milled einkorn flour
1.5 c fresh milled spelt flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 eggs
1 c honey*
1/2 c coconut oil
3 tsp vanilla
2.5 c shredded zucchini, press liquid out with a paper towel
Frosting:
8oz soft cream cheese
5 tbsp soft butter
1.5 tbsp vanilla
5 tbsp honey*
Preparation
Step 1:
Mix dry ingredients then set aside.
Step 2:
In separate bowl beat eggs, coconut oil, honey and vanilla.
Step 3:
Fold in flour mixture then fold in zucchini.
Step 4:
Spray a 9x13 pan and pour batter into pan. Bake on 350 degrees for 30-35 mins.
Step 5:
Meanwhile, make frosting by beating cream cheese and butter. Add vanilla and honey to taste. (If you prefer a sweeter frosting, add approx 1 cup or more of powdered sugar.) Frost cake once completely cooled.
Enjoy!
*this cake is not overly sweet, can add more sweetener if you prefer