Tag: one-bowl recipe

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

This is the perfect Christmas, holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day!

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

This is easy, stress-free fall baking at its finest. My one-bowl banana bundt cake has an abundance of rich banana flavor, is made in a single bowl, and contains half the fat and sugar of a traditional banana cake – yes, I said HALF. (But trust me, you’d never know it!)

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

When I’m making zucchini cake, it’s because I want cake: fluffy, high, moreish…. and frosting – especially if it’s cream cheese frosting! Too many zucchini cakes come out of the oven looking (and tasting) like zucchini bread dupes, with nuts and maple syrup and a dense texture that isn’t quite what I had in mind when I started. But that ends right here, right now with this recipe.

Friends, this is a cake – a one-bowl cake to be exact!

It’s soft and moist and the perfect way to use up a bountiful summer zucchini harvest, with less fat and sugar than a traditional zucchini cake to boot! I affectionately refer to it as a ‘snacking cake’ because it’s perfect for indulging anytime, anywhere – just slice yourself a generous square and enjoy.

It’s gluten-free and has super simple adaptations if you’re dairy-free or vegan, making it an absolute showstopper at barbecues and gatherings. And the best part is, you can make it all ahead of time: chill it, and serve it whenever you’re ready. One-bowl magic!

Watch Me Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

If you’re in need of some more indulgent sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

Step 1. Preheat the oven to 350 Degrees F. Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.

Step 2. In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla.  

Step 3. Using a rubber spatula, mix in the shredded zucchini.  

Step 4. Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.

Step 5. Transfer the batter to the prepared baking pan and smooth the top.

Step 6. Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.

Step 7. Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

Step 8. While the cake is cooling, make the frosting: Beat together the butter and cream cheese for 1 minute until lighter in texture. 

Step 9. Add the powdered sugar and salt on low and increase to medium until light and creamy. 

Step 10. Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border.  

Step 11. Enjoy!

The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have!

What Else Can I Use?

  • Dairy-free?  Simply use a non-dairy yogurt and vegan cream cheese in this recipe.
  • I call for a neutral oil, such as vegetable or safflower oil, but you can use olive oil in place.
  • I like my zucchini finely grated in this cake, so it almost melts into the batter.  You an use a medium grate if that’s your preference.  
  • Coconut sugar can be used in place of granulated sugar if you want this to be refined-sugar free.  Just expect it to be darker in color.

This One-Bowl Zucchini Cake with Cream Cheese Frosting is special because:

It’s made in one-bowl and can be made completely ahead of time

It’s a true cake, not a zucchini bread dupe. Fluffy, moist and moreish!

It contains less fat and sugar than a regular zucchini bread recipe, is gluten free, and has options available for dairy free/vegan friends and family!

Even More Cake Recipes:

Cold-Oven Pound Cake (Healthier + One-Bowl!)

The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)

My Super Moist, Gluten Free, Glazed Lemon Yogurt Cake

Chocolate Olive Oil Cake (Gluten Free, Dairy Free)

If you make my One-Bowl Zucchini Cake with Cream Cheese Frosting, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

Kat Ashmore
A delicious one-bowl, gluten free snacking cake that is fluffy, moist and the perfect way to use up a bountiful summer zucchini harvest!
4.63 from 8 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Brunch, Dessert, Snack
Cuisine American
Servings 9 Squares
Calories 366 kcal

Ingredients
  

Zucchini Cake:

  • 2 large eggs
  • ½ cup plain yogurt 2%
  • cup neutral oil such as safflower or vegetable
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup finely grated zucchini from about 1 medium zucchini
  • 1 ⅔ cups Gluten-free all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground cinnamon plus more for decorating, if desired

Cream Cheese Frosting:

  • ¼ cup unsalted butter room temperature
  • 1/2 cup reduced-fat cream cheese room temperature
  • 1 ½ cups powdered sugar
  • ¼ tsp Kosher salt

Instructions
 

  • Preheat the oven to 350 Degrees F.
  • Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.
  • In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
  • Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
  • Transfer the batter to the prepared baking pan and smooth the top.
  • Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
  • Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

While the cake is cooling, make the frosting:

  • Beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy. It won’t be as fluffy as a buttercream, that’s okay.
  • Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border. Enjoy!

Notes

This cake is best served day of, but if you plan to serve this the next day, store in the refrigerator and remove 2 hours before serving to take the chill off.  Enjoy!

Nutrition

Calories: 366kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 59mgSodium: 372mgPotassium: 107mgFiber: 2gSugar: 33gVitamin A: 325IUVitamin C: 3mgCalcium: 88mgIron: 1mg
Keyword cake, zucchini, Zucchini Cake
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