Zucchini Snack Cake

Today is my daughter Zaylee's third birthday. Happy birthday, Zaylee!


We're having her actual party, with the official cake and ice cream, on Thursday because it worked out more conveniently for us. But we wanted to have a little celebration today to commemorate the day our little sweetie was born. So I made this little cake with a zucchini we had sitting in the fridge.

I altered a recipe for Zucchini Bars/Cake from Real Mom Kitchen - the original recipe was for a whole sheet cake, and I just wanted a little cake. So I decreased all the ingredients and here's what I came up with.


Zucchini Snack Cake
2 eggs
1/2 cup oil
2/3 cup sugar
2/3 cup grated zucchini
1/2 tsp. vanilla
3/4 cup plus 1 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon or pumpkin pie spice
Dash pepper (optional)

Combine ingredients in order given. Pour into greased 8-inch square pan. Bake at 325 for 25-30 minutes. Cool in pan for a few minutes, then remove to wire rack to finish cooling. Top with cream cheese frosting, or powdered sugar for a more vintage feel. I decided to go with powdered sugar because I've been eating way too many calories lately, and didn't want to go overboard - the real party with the calorie-rich frosted cake is only in two days anyway!


This was a tasty little cake - soft and fluffy, not too sweet or too spicy. This would be a great anytime cake, because it's small and nutritious, but still sweet enough to satisfy cravings.