Zucchini Snack Cake

Zucchini Snack Cake

This cake is awesome. Let me tell you why.

zucchini cake batter

1) It comes together soooo easily – anyone, and I mean anyone, could pull this one off.

2) It comes together extremely quickly. Perfect for last-minute guests, or for an oh-crap-I-forgot-I-was-supposed-to-make-something-for-that-gathering situation.

Zucchini Snack Cake

3) It’s an opportunity to sneak in a vegetable and have your kids be none the wiser.

4) It’s great for all you zucchini gardeners who have it coming out your ears. This will use up a whole pound of your crop!

Zucchini Snack Cake

5) This cake is so versatile. You could serve it at brunch, like a coffee cake. You could have it for dessert. You can have it whenever, as an afternoon snack, or a midnight snack.

6) You could frost it if you wanted, but a simple dusting of powdered sugar is really all it needs to be complete and elegant. And nothing at all works, too. I tried it that way. It works.

Zucchini Snack Cake

So get in your kitchen and throw this one together. It’s ridiculously moist and sooo tasty. I hope you love it as much as we did!

zucchini snack cake

Source: New York a la Cart by Alexandra Penfold & Siobhan Wallace

Ingredients:
2 ½ cups flour
1 ¼ tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp salt
1 ½ cups confectioners’ sugar, plus more for dusting, if desired
½ cup dark brown sugar, firmly packed
1 cup canola oil
4 large eggs, lightly beaten
1 lb. zucchini, ends trimmed

Directions:
Position a rack in the center of the oven and preheat to 350 F. Grease a 9×13” baking pan and set aside.
Grate the zucchini on the coarse side of your box grater, or with the coarse grater disk of your food processor. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, confectioners’ sugar, and brown sugar. Stir in the oil until flour mixture is moistened, then add eggs, stirring until a thick batter forms. Fold in the zucchini with a rubber spatula until just combined. Do not overmix.
Pour the batter into the prepared pan and bake until top is golden brown and a cake tester inserted into the center comes out clean, about 30 to 40 minutes.
Cool completely before serving.

4 responses to “Zucchini Snack Cake

  1. Julie,
    It uses up eggs, too!
    Somehow we started off the CSA season with too many eggs, and despite making ice cream and everything, we’re barely eating a dozen a week (and we get a dozen each week, so I’m constantly juggling egg cartons of last week’s eggs and this week’s eggs–it’s actually a good problem to have). Thanks!

    • Texan New Yorker

      Thanks! I can’t wait to see what ice creams you come up with. Frittata? That’s a good way to use up eggs.

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