Ingredients
Scale
Cake
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon (affiliate)
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 cup packed brown sugar (affiliate)
- 1/2 cup white sugar
- 1/2 cup olive oil (affiliate)
- 2 tablespoons freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla (affiliate) extract
Yogurt Sauce
- 8 ounces lemon yogurt
- 1/2 cup powdered sugar
- 1 teaspoon vanilla (affiliate) extract
Instructions
- Whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt until combined.
- Add eggs, brown sugar, white sugar, olive oil, lemon zest, lemon juice, and vanilla extract. Mix with dry ingredients until fully combined.
- Gently stir in grated zucchini.
- Pour 1 cup of water into bottom of electric pressure cooker then place cooking grate into bottom of cooker.
- Grease small ramekins and pour batter into each one, filling about halfway.
- Place ramekins in pressure cooker, on top of grate, and lock lid.
- Select the high pressure function and set the timer for 10 minutes.
- When the 10 minutes is up, do a quick release and then carefully remove ramekins from cooker with oven mitt.
- Let cool slightly then remove from ramekin and place cakes on baking sheet.
- To make yogurt sauce, whisk together yogurt, powdered sugar, and vanilla.
- Serve on top of mini cakes.
- **Notes: I could only do 4 cakes at a time in my pressure cooker, so you can either make 2 batches or bake the remainder of your cakes in the oven at 350 degrees for 15-20 minutes.
- Prep Time: 5 mins
- Cook Time: 10 mins