Cranberry Zucchini Snack Cake
Cranberry Zucchini Snack Cake is a hor d'oeuvre that serves 32. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 2g of protein, and 3g of fat. A mixture of plain yogurt, zucchini, unsweetened applesauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eggless Cooking. Several people made this recipe, and 128 would say it hit the spot. From preparation to the plate, this recipe takes approximately 53 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so super. Zucchini Chip Snack Cake, Zucchini Protein Snack Cake, and Chocolate Zucchini Snack Cake are very similar to this recipe.
Servings: 32
Preparation duration: 20 minutes
Cooking duration: 33 minutes
Ingredients:
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 can (14 ounces) crushed pineapple
1/4 cup melted coconut oil
1 cup cranberries, fresh or frozen
3 cups all-purpose flour
1/2 cup plain yogurt
1 teaspoon salt
1 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup walnuts
1 1/2 cups white sugar
1 cup shredded zucchini
Equipment:
baking paper
whisk
bowl
oven
toothpicks
Cooking instruction summary:
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.
Step by step:
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.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.
2. 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.
3. Cut each cake into 8 wedges.
Nutrition Information:
covered percent of daily need
