Description
This moist and tender Zucchini Greek Yogurt Cake is naturally gluten-free and packed with wholesome oats, creamy Greek yogurt, and fresh zucchini. Perfect for breakfast or a healthy snack!
Ingredients
1 cup finely shredded zucchini (squeeze out excess moisture)
½ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 cup oat flour (blend rolled oats if needed)
½ tsp cinnamon
½ tsp baking powder
¼ tsp baking soda
Instructions
1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchini and squeeze out excess moisture.
3. In a bowl, whisk eggs, Greek yogurt, maple syrup, and vanilla until smooth.
4. Stir in oat flour, cinnamon, baking powder, and baking soda until just combined.
5. Fold in zucchini.
6. Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
7. Cool for 10 minutes before slicing.
Notes
To make oat flour, blend rolled oats until fine. Squeeze zucchini thoroughly to prevent sogginess. For extra flavor, add nuts, chocolate chips, or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 8g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg