Description
A moist and flavorful cake made with zucchini and Greek yogurt, without any flour.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup Greek yogurt
- 3/4 cup honey
- 1/2 cup olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, combine the grated zucchini, Greek yogurt, honey, olive oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the cinnamon, nutmeg, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared cake pan.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure the zucchini is well-drained to avoid a watery batter.
- You can add a squeeze of lemon juice to the batter for a brighter flavor.
- This cake is delicious served plain or with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: flourless cake, zucchini cake, Greek yogurt cake, healthy dessert, gluten-free cake, moist cake