Here's a healthy snacking cake to keep around for an afternoon snack or a quick, easy dessert. Store it covered in the refrigerator for a few weeks and take it out whenever.
It's based on my zucchini bread recipe with my new favorite vanilla frosting. It uses three simple ingredients and there's no fuss or heat needed. It tastes just like the powered sugar icing without the processed powdered sugar, oil, flour, or shortening.
I keep the cake in the refrigerator and have a piece when I'm wanting something sweet or need a low-key dessert to share with a crowd. I make it in an 8 inch by 8 inch baking pan, or it can be doubled to be made into a larger sheet cake.
I'm in love with this vanilla icing, but there are others equally tasty in their own way like my maple frosting options with my pumpkin bars. Try the maple cream cheese frosting or the maple cream frosting (diary-free version). Another option is my well-loved nut butter cream frosting. Enjoy!
Zucchini Snack Cake
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 2 large eggs
- 1 ½ cups grated zucchini (with green, not packed)
Instructions
- Preheat your oven to 350°F/190°C.
- Grease an 8 inch by 8 inch baking pan and line the bottom with parchment paper.
- Combine the almond flour, salt, baking soda, and spices in a bowl and blend well with a whisk.
- Add the remaining ingredients and blend well with a fork or spatula.
- Pour the batter into your baking pan and shuffle the batter until it spreads out evenly across the pan.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top is browned (not burnt).
- Cool and frost.
- Store covered in the refrigerator for a week or so.
Nutrition
Vanilla Icing
Ingredients
- 6 tablespoons coconut cream stored in the refrigerator overnight
- ¼ cup honey creamy thicker kind, not the runny kind
- ¼ teaspoon vanilla extract
Instructions
- Combine all the ingredients in a bowl and gently blend them together with a spoon or whisk.
- Store in the refrigerator for a few weeks.
Deborah Nitzberg says
Erica - I made this and love it. Am thinking of doubling the recipe and making it for a dessert to bring to a Rosh Hashanah dinner next week - but do you think I could use a yellow summer squash in addition to a zucchini? (one zucchini was the perfect amount for the 8x8 pan). I have one of both on hand and would prefer not getting another zucchini. Let me know what you think.
Hi Deborah! Yes, yellow summer squash will work. Just squeeze out any excess moisture.