Step 1

Preheat the oven to 350 Degrees F.

Step 2

Line a 8x8 inch square baking pan with parchment paper and spray with nonstick spray.

Step 3

In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.

Step 4

Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.

Step 5

Transfer the batter to the prepared baking pan and smooth the top.

Step 6

Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.

Step 7

Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

Step 8

Beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy. It won’t be as fluffy as a buttercream, that’s okay.

Step 9

Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border. Enjoy!