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

  • 1
    Preheat oven to 350°F. Butter a 12 X 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 2¾" x 3" pieces