Zucchini Snack Cake

Zucchini Snack Cake

A thin, delicious cake that's perfect for handheld snacking. Pack it in your child's lunch or send it to school as a nutritious snack. They'll never know they were eating a vegetable!

Ingredients

  1. 3 cups all-purpose flour
  2. ½ teaspoon salt
  3. ½ teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1 teaspoon cinnamon
  6. 1 cup (2 sticks) Challenge Butter
  7. 1½ cups sugar
  8. 3 eggs
  9. 3 cups grated zucchini (unpeeled)
  10. 1 teaspoon vanilla
  11. 1 cup chopped walnuts
  12. 2 cups powdered sugar
  13. 3 Tablespoons Challenge Butter, melted
  14. 2 teaspoons fresh lemon zest
  15. 4 Tablespoons fresh lemon juice

Directions

  1. Step 1

    Preheat oven to 350°F. Butter a 12 X 16-inch rimmed baking sheet.

  2. Step 2

    In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. Set aside.

  3. Step 3

    In a mixing bowl, cream butter and sugar until light and fluffy.

  4. Step 4

    Beat in eggs. Blend in flour mixture along with zucchini and vanilla.

  5. Step 5

    Spread mixture into the prepared pan and sprinkle chopped nuts evenly over the top.

  6. Step 6

    Bake for 25-30 minutes or until golden brown.

  7. Step 7

    In a small bowl, stir powdered sugar to break up lumps. Blend in butter, lemon zest and juice to form a thin icing.

  8. Step 8

    Spread icing thinly over cake in the pan while it is still warm. Score cake into pieces and allow to cool.

Note: Cut into 2¾" x 3" pieces

Source: Challenge Home Economist

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