Cakes and Frostings

Zucchini Snack Cake

Name: Zucchini Snack Cake
Yield: 24 pieces

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!

Prep

Cook

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

1

Preheat oven to 350°F. Butter a 12×16-inch rimmed baking sheet.
2

In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. Set aside.
3

In a mixing bowl, cream butter and sugar until light and fluffy.
4

Beat in eggs. Blend in flour mixture along with zucchini and vanilla.
5

Spread mixture into the prepared pan and sprinkle chopped nuts evenly over the top.
6

Bake for 25-30 minutes or until golden brown.
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

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