A super moist and decadent cake with a light cinnamon whipped cream cheese frosting. A sweet way to get the kids to eat veggies and a delicous way to use the abundant supply of zucchini in the summer season. The un-iced cake freezes extremely well, simply wrap in plastic wrap and place in a freezer bag. When ready to eat, thaw cake, prepare icing and enjoy!


2 2/3 c.     T.G.I.G.F! Mix

1 3/4 c.     Organic Sugar

2 1/4 t.      Baking Powder

2 1/4 t.      Baking Soda

1/4 t.         Salt

2               Medium Zucchini, shredded

1 c.           Coconut Oil, melted and cooled

3 lg.          Farm fresh eggs

1/4 c.        Water

1 t.            Vanilla Extract 


8 oz.        Organic Cream Cheese, softened

4-6 T.       Organic Heavy Whipping Cream

3/4-1 c.    Organic Powdered Sugar

1 t.           Cinnamon


Preheat oven to 350 degrees. Grease 2 - 8" cake pans OR 1 - 9" x 13" pan with non-stick cooking spray. In a large mixing bowl combine dry ingredients, stir to combine. In a medium mixing bowl add shredded zucchini, melted/cooled coconut oil, eggs, water and vanilla, blend fully using a mixer on medium speed. Add dry ingredients to wet and mix until fully blended. Pour into greased pan(s). Bake 9" x 13" for 35-40 minutes OR 8" cake pans for 24-28 minutes until toothpick inserted in center comes out clean.

To prepare frosting: Place cream cheese, 4 T. heaving whipping cream and cinnamon in a deep bowl, using a whisk attachment on mixer whisk together until fully blended. Slowly add powdered sugar, taking care to not give yourself a powdered sugar facial. Add enough heaving whipping cream to get desired frosting consistency and the amount of powdered sugar to desired sweetness. Once the cake has cooled completely it's ready to frost. Store frosted cake in refrigerator.

Zucchini cake with whipped cream cheese frosting

makes 2 - 8" Layers or 1 - 9" x 13" Cake