Zucchini Snack Cake
A moist and flavorful zucchini snack cake that combines the natural sweetness of sugar with warm cinnamon and nutty accents. Perfect for a quick treat or snack, this cake is packed with shredded zucchini and nuts, offering a delightful texture and wholesome taste suitable for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch cake pan.
- In a large bowl, combine eggs and sugar and mix well. Add oil and vanilla, and mix until smooth.
- In a separate bowl, combine oatmeal, flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini and nuts.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the oil with unsweetened applesauce. If you want to reduce sugar, you can use 1 cup of sugar instead of 1 1/2 cups, or try a sugar substitute. Grating the zucchini finely will help it blend seamlessly into the batter. This cake can also be made as muffins for a portable snack.
Serving Suggestions
This Zucchini Snack Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a drizzle of cream cheese frosting. Pair it with a cup of tea or coffee for a lovely afternoon treat. For a complete meal, serve it alongside a fresh salad or with slices of your Favorite Corn Sticks for a unique twist.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds until warmed through. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Snack Cake contains roughly 396 calories, with 3g protein, 48g carbohydrates, and 18g fat. It is a good source of calcium (12% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 819mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use shredded zucchini instead of grated?
Yes, shredded zucchini works perfectly in this recipe. Just make sure to squeeze out excess moisture using a clean kitchen towel if it's particularly watery, as this will help maintain the cake's texture.
Is it necessary to peel the zucchini before using it?
No, it's not necessary to peel the zucchini. Leaving the skin on adds color and nutrients to the cake, and it will blend in nicely during baking.
Can I freeze the Zucchini Snack Cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).