Cranberry Zucchini Snack Cake
Prep time: 20 Mins
Cook time: 33 Mins
Yields: 32 Slices
Easy to bake snack cake using fresh cranberries and zucchini. This cranberry
zucchini snack cake recipe is perfect if you are baking for a small gathering,
especially for a bunch of kids.
DRY INGREDIENTS:
a.. 3 cups all-purpose flour
b.. 1 and 1/2 cups white sugar
c.. 1 and 1/4 teaspoon baking powder
d.. 1 teaspoon baking soda
e.. 1 teaspoon salt
WET INGREDIENTS:
a.. 1 can (14 ounces) crushed pineapple
b.. 1 cup unsweetened applesauce
c.. 1/2 cup plain yogurt
d.. 1/4 cup melted coconut oil
e.. 2 teaspoons vanilla extract
ADD-ONS:
a.. 1 cup shredded zucchini
b.. 1 cup cranberries, fresh or frozen
c.. 1/2 cup walnuts
SUBSTITUTIONS:
a.. coconut oil - any other oil
b.. zucchini - carrot
c.. cranberries - blueberries or any other dried fruit
d.. walnuts - pecans, pistachios, almonds
Procedure:
1.. 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.
2.. In a large bowl sift together the flour, sugar, baking powder, baking
soda and salt.
3.. In another bowl, whisk together the applesauce, yogurt, oil, vanilla
extract and blended pineapple puree.
4.. Incorporate the wet ingredients into the dry flour mix and stir until
just combined.
5.. Fold in the zucchini, cranberries and walnuts.
6.. 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.
7.. 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.
My Notes:
1.. 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.
2.. 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.
Nutritional Information for 1 Slice
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
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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