Receta Cranberry Zucchini Snack Cake
Cranberry Zucchini Snack Cake
Zucchini is my favorite vegetable to bake with because it gives the baked goods a moist texture and it’s very easy to sneak in any recipe. I have quite a collection of zucchini recipes but still keep looking for more and that’s when I stumbled on this one. I have made changes to the recipe to make it egg free and also to cut down the fat content as it uses a cup of oil. I have used homemade unsweetened applesauce as a fat substitute and yogurt as an egg substitute. I also reduced the quantity of sugar because I was using the juice from the canned pineapple too. Even then the cake was very sweet for us.
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.
- 3 cups all-purpose flour
- 1 and 1/2 cups white sugar
- 1 and 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can (14 ounces) crushed pineapple
- 1 cup unsweetened applesauce
- 1/2 cup plain yogurt
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup cranberries, fresh or frozen
- 1/2 cup walnuts
- coconut oil – any other oil
- zucchini – carrot
- cranberries – blueberries or any other dried fruit
- walnuts – pecans, pistachios, almonds
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.
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.
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.
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
1.2.4
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