Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 2 large eggs
  • 0.33 cup maple syrup
  • 0.33 cup avocado oil
  • 1 tsp vanilla extract
  • 2 medium overripe bananas, mashed
  • 1.5 cups grated zucchini, lightly pressed
  • 0.5 cup chopped walnuts
  • 4 oz low-fat cream cheese, softened
  • 2 tbsp Greek yogurt, plain
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan or 9x5 loaf pan and line the bottom with parchment paper.
  2. Grate zucchini using the large holes of a box grater. If exceptionally watery, press lightly between paper towels.
  3. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Beat in the eggs, maple syrup, oil, and vanilla extract until emulsified.
  5. Fold in mashed bananas and grated zucchini until just combined; stir in chopped walnuts.
  6. Pour batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare frosting by mixing softened low-fat cream cheese, Greek yogurt, maple syrup, vanilla extract, and a pinch of salt until smooth.
  8. Allow cake to cool completely before applying the cream cheese frosting.