Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) grated zucchini, patted dry
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2.5g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds on a clean kitchen towel and gently press out excess moisture until damp but not dripping.
  2. Cream together the softened butter and coconut sugar until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually fold the dry ingredients into the wet mixture, then stir in the prepared zucchini until just combined.
  6. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  7. Pour in the batter and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely before frosting.
  9. Beat the softened cream cheese and butter together until completely smooth.
  10. Mix in the powdered sugar, vanilla extract, and lemon juice until fluffy.
  11. Spread the frosting evenly over the cooled cake.