Zucchini Bread Cake with Wild-Berry Frosting

Zucchini Bread Cake with Wild Berry Frosting

Course Dessert
Keyword Carrot Cake, frosting, wild berry, zucchini
Total Time 1 hour


The Cake

  • 2 whole eggs
  • 3/4 cup unsweetened almond milk
  • 2/3 cup pure maple syrup
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 2 cups all purpose flour sub gluten free, whole wheat, or oat flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking power
  • 1/2 tsp baking soda
  • pinch salt
  • 2 cup zucchini, grated and drained

The Frosting

  • 1 cup Frozen wild blueberries
  • 2 cups powdered sugar
  • 1/2-1 cup arrowroot powder
  • 1/2 juice from lemon


  1. Preheat oven to 350F and line 8×8 dish with parchment paper

  2. In a mixing bowl, whisk together eggs, almond milk, maple syrup, coconut oil and vanilla extract

  3. In a separate bowl, mix together flour, cinnamon, nutmeg, salt, baking powder and baking soda

  4. Mix dry and wet together until batter has formed – lastly fold in the zucchini

  5. Bake for 50 minutes and let cool completely

  6. While waiting for cake to cool put your blueberries in a small pot over stove-top

  7. Once mildly boiling mush all the berries and transfer to the blender – add in the powdered sugar and arrowroot powder slowly until it forms a thick texture.

  8. Spread evenly across the cake and slice into 9 squares

  9. Enjoy!