Zucchini is my favorite vegetable to bake with because it gives the baked goods a moist texture and it's very easy to sneak in any recipe. I have quite a collection of zucchini recipes but still keep looking for more and that's when I stumbled on this one. I have made changes to the recipe to make it egg free and also to cut down the fat content as it uses a cup of oil. I have used homemade unsweetened applesauce as a fat substitute and yogurt as an egg substitute. I also reduced the quantity of sugar because I was using the juice from the canned pineapple too. Even then the cake was very sweet for us.
Cranberry Zucchini Snack Cake Recipe
- 3 cups all-purpose flour
- 1 and 1/2 cups white sugar
- 1 and 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can (14 ounces) crushed pineapple
- 1 cup unsweetened applesauce
- 1/2 cup plain yogurt
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup cranberries, fresh or frozen
- 1/2 cup walnuts
- coconut oil - any other oil
- zucchini - carrot
- cranberries - blueberries or any other dried fruit
- walnuts - pecans, pistachios, almonds
- Preheat oven to 350F/180C for 15 minutes. Line two 9-inch round pans with parchment paper. Puree the can of crushed pineapple with the juice and set aside.
- In a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the applesauce, yogurt, oil, vanilla extract and blended pineapple puree.
- Incorporate the wet ingredients into the dry flour mix and stir until just combined.
- Fold in the zucchini, cranberries and walnuts.
- Divide the batter between the two pans. To be precise scoop out 1 cup of batter each time and fill the pans equally. Bake for about 30-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Cool in the pans for 10 minutes and then move it to wire racks to cool completely. Dust with confectioner's sugar, if desired. Cut each cake into 8 wedges.
- I cut back about 75% of oil and substituted applesauce for it. I think that's the reason the cake was quite dense. The kids didn't mind it all because the cake was very sweet. But I was able to feel it. So I would suggest trying this recipe with cake flour instead of all-purpose flour to see if it gave a better texture.
- The next time I bake this cake, I'm going to infuse a hint of orange flavor by adding orange zest and some freshly squeezed orange juice.
| Calories: 113.2|
Total Fat: 3.0 g
Saturated fat: 1.6 g
Unsaturated fat: 1.2 g
Cholesterol: 0.2 mg
Total Carbohydrate: 20.8 g
| Sugars: 11.7 g|
Dietary Fiber: 0.9 g
Protein: 1.7 g
Sodium: 134.2 mg
Potassium: 64.4 mg