I finally got around to posting this! YAY!
This recipe was inspired by and adapted from the original recipe by Amanda Rettke at IAmBaker.net
Go THERE for the recipe and come back here to see the ingredient changes I made!
Being a part of the weight loss surgery community, I’ve been able to build friendships with people from all over the globe. Thankfully before moving to the PNW, I became friends with Anna. She and her hubby are VSG rockstars and I had the pleasure to bake her birthday cake last week for her dirrrrrrty thirrrrty.
This recipe is perfect when you’re looking to make a single cake to frost, but you can obviously scale up the recipe to make a layered cake, if that’s what you want.
But me? One and done.
Make the frosting first by mixing all of the ingredients together with a hand mixer. Put it in the fridge until you’re ready to frost the cake.
Preheat the oven to 350F and prepare an 8-inch cake pan by lining the bottom with parchment paper and lubing it up with non-stick spray and set aside.
Sift together the flour, cocoa powder, salt, baking soda, baking powder, and cinnamon if you’re using it, chocolate chips and mix until combined. Set aside.
In a separate bowl, combine sugar and oil until well mixed and add eggs one at a time until fully incorporated. Add vanilla, yoghurt; mix and then finally… fold in the shredded zucchini.
Add the wet ingredients to the dry ingredients, make sure it it completely mixed before pouring into the prepared cake pan. Bake in the preheated oven for 40-45 minutes until a toothpick comes out clean.
Let the cake cool COMPLETELY before slathering on the pumpkin cream cheese frosting; otherwise its going to melt.
ENJOY! Every day can be your birthday when you make a cake with zucchini!