80--- Zucchini Cakes

While planning my garden this week, I had remembered that I still had frozen zucchini in the freezer from LAST year! Ooops! You know me, nothing goes to waste. I thawed it in the fridge, but it wasn't looking too appetizing. What's a girl to do with soggy zucchini? Make zucchini bread!




These are actually better than zucchini bread. As individual little cakes you get the moist yummy outside all to yourself!




Micronutrients such as folate, vitamin C, manganese, and potassium are found in zucchini. It also contains minimal calories and significant amounts of heart-healthy fiber! In baked goods such as muffins or cookies, the fat can be replaced with ingredients such as applesauce, pumpkin, mashed banana or ................ zucchini!




Zucchini Cakes
Makes 18


1/2 cup wheat flour
1/2 cup white flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1/3 cup unsalted butter, softened
1/4 cup white sugar
1/4 cup brown sugar
2 tsp vanilla extract
1 1/2 cups zucchini, pureed (mine was previously frozen, thawed, then chopped in a food processor)
1 cup rolled oats
1/4 cup finely chopped walnuts


Preheat oven to 350 degrees. Combine butter, sugars, egg and vanilla in a large bowl and beat until smooth. Combine flours, oats, spices, baking soda and baking powder. Beat flour mixture into wet ingredients. Fold in zucchini and walnuts.


Refrigerate mixture for ~30 minutes.


Line two baking sheets with parchment paper. Drop mixture onto sheets, 2 Tbsp at a time, placing each drop 2" apart. Bake for 13-15 minutes, until cakes are set and slightly golden around edges. Slide parchment paper and cakes off of baking sheets and allow to cool.


Store in an airtight container.

 Nutrition Info per 1 cake: 99 calories, 4 g fat, 2 g protein, 12 g carbohydrates, 1 g fiber
Recipe adapted and health-ified from Zucchini-Nut-Bread Cookie Sandwiches in Martha Stewart Living Magazine, March 2011