09/10/2026
If women held their vegetables like men hold fish…
If you currently have more zucchini than you know what to do with (let’s be honest, that’s how we ended up holding these), you need to try this recipe before you resort to sneaking them onto your neighbors’ porches or leaving them on your coworkers’ front seats.
If you’re sceptical, it passed the “I don’t eat green things” test from some of my family!
Now, we’d love to hear your favourite recipes because by the looks of it we have lots more cooking and baking to do.
Here is the recipe:
Low-Sugar Zucchini Cake with Cream Cheese Icing:
2 cups grated zucchini (lightly squeezed)
2 cups all-purpose flour
1 ½ cups brown sugar
1 ½ cups melted butter
3 eggs
2 tsp vanilla
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp nutmeg (optional)
How to make it:
Preheat your oven to 350°F (325°F for convection) and grease a 9x13 baking pan.
Whisk together the melted butter, brown sugar, eggs, and vanilla, then stir in the grated zucchini.
In a separate bowl, mix your dry ingredients together and gently fold them into the wet mixture until just combined (don’t overmix it!).
Bake for 30–35 minutes (convection) or 35–40 minutes (conventional) until a toothpick comes out clean. Let it cool completely.
Lower-Sugar Cream Cheese Icing:
1 pkg (8 oz) softened cream cheese
¼ cup softened butter
1 cup icing sugar
1 tsp vanilla
1–2 tbsp milk (if needed)
Beat the cream cheese and butter until smooth, add the icing sugar and vanilla, beat until fluffy, and spread over the cooled cake!
Pro Tip: Don’t squeeze the zucchini completely dry - leaving a little bit of moisture is the secret to keeping this cake crazy soft!
