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!




24 pieces




  • 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


  • 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.


  • !

    Cut into 2¾x3-inch pieces

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