Frosted Zucchini Cake

When life hands you zucchinis, you sure as hell better make some cake with it. Life hasn’t actually handed me zucchinis since I don’t plant anything in our yard, not even even a flower or a bush. But I do get zucchinis delivered from Whole Foods. Not having to go to the grocery store is one of the greatest accomplishments of the 21st century and it’s one of the reasons I can’t imagine living outside of the city. I order my groceries from my phone, I stay at home to bust out work, and I get a little ring-ding when they are delivered. No muss, no fuss. Sure, picking out my own avocados would be nice, but I’d rather chance getting a hard-as-rock avocado than trekking into a grocery filled with people who mutter shit under their mask because they hate being there as much as I do.

Ok ok, it’s me muttering shit under my mask. I’m the bad person.

But for real, this cake is absolutely fabulous. It’s moist from the zucchini, the frosting is absolutely delightful, and you really never want to stop eating it. If you’re wondering if it can be made with simply almond flour or coconut flour or any other flour, my answer is this – I don’t know. I have no idea because I haven’t tested it that way. And every time I make some sort of baked good, I get that question. So here’s what I recommend – make it as is. Just do that! Because as-is is perfect. I wouldn’t change a thing. Just make it how the recipe says and enjoy your life, it’s as simply as that! Sure, you may have to go to the grocery store if you don’t live in the city and I’m sorry about that, but it will be worth the trip. Just trust me. You have no reason to trust me, but just do it.

Speaking of just do it, have you seen the new Nike commercial recently? Jeeeeeeeeesus it’s so damn good. It only has a small 41 million views in 5 days. It’s one of the coolest commercials I’ve ever seen. They put all these videos together of different athletes, somehow matching them up perfectly. I’m not explaining it well, but believe me, it’s bomb. It gave me goosebumps. Then made me want to run through a wall. I love when Nike commercials give you all the feels. Or when Apple creates commercials that just make you want to dance. Oooooo speaking of dancing since I’m speaking of everything today – I’ve never watched Dancing With The Stars because the only TV show I’d prefer to watch is The Office, but now that Kaitlyn Bristowe is going to be on it, I’m so in. I love her so much.

Ok I’m hungry AF and have to run sprints with my husband in the park together. Time to mooooove.

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Frosted Gluten Free Zucchini Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: juli
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 16 squares 1x

Ingredients

Scale 1x2x3x

• 3 eggs
• 1 cup sugar (maple sugar, organic cane sugar, coconut sugar, etc.)
• 1 teaspoon vanilla extract
• 1/3 cup grapeseed oil (or other preferred liquid fat)
• 3 cup shredded and drained zucchini
• 2 cup gluten free flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• pinch of salt

For the frosting

• 16 ounces cream cheese (dairy or almond milk)
• 1 stick softened unsalted butter (or 8 tablespoons ghee)
• 1 teaspoon vanilla extract
• 1 cup organic powdered sugar

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Instructions

1. Preheat oven to 350 degrees F. Grease a 9×9 baking dish.
2. In a large bowl, cream together eggs, sugar, and vanilla extract using a handheld mixer or standing mixer. Once the mixture become a pale yellow color, add the oil and zucchini and mix together until combined.
3. Next add the gluten free flour, 1/4 cup a time, and use a spatula to folder in until no flour remains. Lastly, add the baking powder, soda, cinnamon and salt; until completely combined. Pour mixture into the greased baking dish and place in the oven to bake for 40-45 minutes, until a toothpick comes out clean from the middle. Let cool on the counter.
4. Once the cake is completely cooled, place cream cheese in the large bowl of a standing mixer and whip until smooth. Then add the butter and vanilla extract, and whip for another 4-5 minutes until soft and combined. Lastly, add the powdered sugar slowly, 1/4 cup at a time until none remains, scraping down the sides of the bowl as needed.
5. Once the cake is cooling and frosting is whipped, add the frosting on top of the cake and use an offset spatula to smooth out the frosting on top. Cut into 16 squares and serve up! Store in the fridge then let a slice come to room temperature before eating!

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You May Also Like:

Simply Berry Cake

Blueberry Zucchini Muffins

Chocolate Chip Zucchini Bread

Chocolate Zucchini Muffins

Zucchini Brownies

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