Zucchini Snackin' Cake Recipe Serves: 16
Prep Time 20 minutes
Cook Time 40 minutes

Nutrition Facts

Amount Per Serving
Calories 110
Calories From Fat 30
% Daily Value*
Total Fat 3.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 130 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 12 g
Protein 2 g
Vitamin A 6 %
Vitamin C 6 %
Calcium 4 %
Iron 4 %

Zucchini Snackin' Cake

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup Country Crock® Spread
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed dark brown sugar
  • 2 eggs
  • 1/3 cup low fat vanilla yogurt
  • 1-1/2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)

Directions:

  1. Preheat oven to 350°. Line bottom of 9-inch square cake pan* with parchment or wax paper, then spray with nonstick cooking spray with flour; set aside.
  2. Combine flours, baking powder, cinnamon, baking soda and salt in medium bowl; set aside.
  3. Beat Country Crock® Spread with sugars in large bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating 1 minute after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until blended. Evenly pour into prepared pan.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack,; remove from pan and cool completely. Slice into 16 squares and sprinkle, if desired, with confectioners sugar.
  • *To make MINI ZUCCHINI SNAX MUFFINS, spray mini muffin pans with nonstick cooking spray with flour, then fill 2/3-full with batter. Bake at 350° for 15 minutes or until toothpick inserted in centers comes out clean. On wire rack, cook 5 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar. Makes 3-1/2 dozen.
  • See nutritional information for sugar content.

Advanced Search