Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 2 large eggs
  • 1/2 cup (120ml) avocado oil
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) finely shredded zucchini
  • 1/2 cup (60g) chopped walnuts
  • 4 oz (115g) low-fat cream cheese
  • 2 tbsp (30g) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar

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 finely. Place shreds in a clean kitchen towel and squeeze gently to remove excess pooling liquid.
  3. In a large bowl, whisk together all-purpose flour, coconut sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
  4. In a separate bowl, beat the eggs, avocado oil, Greek yogurt, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
  6. Gently fold in the squeezed zucchini and chopped walnuts until evenly distributed.