Zucchini Spice Cake with Browned Butter Frosting
Moist zucchini spice cake carries warm autumn spices beneath a tangy browned butter cream cheese frosting.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups low-carb baking blend
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups zucchini grated with its liquid
- 3/4 cup water
- 3/4 cup egg whites
- 2/3 cup Greek yogurt
- 1/2 cup salted butter softened
- 2 large eggs
- 2 teaspoons vanilla and maple extracts combined
- 2 tablespoons butter for frosting
- 8 ounces cream cheese softened
- 1/2 cup Greek yogurt for frosting
- 1 teaspoon vanilla extract for frosting
- 1/2 teaspoon molasses
- preferred concentrated sweetener to taste
Instructions
Instructions
- Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Whisk the baking blend, baking powder, cinnamon, ginger, cloves, salt, and sweetener in a large bowl.
- Add the zucchini, water, egg whites, Greek yogurt, softened butter, eggs, vanilla, and maple extract; mix until even.
- Spread the batter in the dish and bake for 45 minutes, until the center is set but still moist; cool completely.
- Brown the frosting butter in a skillet, stirring often, then cool for several minutes.
- Beat the cream cheese, Greek yogurt, vanilla, molasses, and sweetener, then beat in the browned butter.
- Frost the cooled cake, chill until firm, and cut into 15 servings.