
Cakes and Frostings
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!

Servings
24 pieces
Level
Medium
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup (2 sticks) Challenge Butter
- 1½ cups sugar
- 3 eggs
- 3 cups grated zucchini (unpeeled)
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- 2 cups powdered sugar
- 3 Tablespoons Challenge Butter, melted
- 2 teaspoons fresh lemon zest
- 4 Tablespoons fresh lemon juice
Directions
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1Preheat oven to 350°F. Butter a 12 X 16-inch rimmed baking sheet.
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2In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. Set aside.
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3In a mixing bowl, cream butter and sugar until light and fluffy.
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4Beat in eggs. Blend in flour mixture along with zucchini and vanilla.
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5Spread mixture into the prepared pan and sprinkle chopped nuts evenly over the top.
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6Bake for 25-30 minutes or until golden brown.
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7In a small bowl, stir powdered sugar to break up lumps. Blend in butter, lemon zest and juice to form a thin icing.
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8Spread icing thinly over cake in the pan while it is still warm. Score cake into pieces and allow to cool.
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!Cut into 2¾" x 3" pieces