Healthy Zucchini Cake

A piece of zucchini cake on a spatula on top of the sheet cake.

Packed with fresh zucchini and whole grains, this healthier zucchini cake can be enjoyed as a snack or you could frost it with cream cheese frosting and have it for a dessert.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Jessica and Merissa

Equipment

Ingredients

2 cups (256 grams) Whole white wheat flour
1 cup (210 grams) Organic cane sugar
2 teaspoons (8 grams) Baking powder
2 teaspoons (6 grams) Ground cinnamon
½ teaspoon (3 grams) Salt
¼ teaspoon Ground nutmeg
2 cups (350 grams) Packed grated zucchini
¾ cup (169 grams) Butter, melted
2 large Eggs
2 teaspoons (10 grams) Vanilla extract
2 teaspoons (10 grams) Almond extract

Instructions

Preheat the oven to 350°F
In a large mixing bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.
2 cups (256 grams) Whole white wheat flour, 1 cup (210 grams) Organic cane sugar, 2 teaspoons (8 grams) Baking powder, 2 teaspoons (6 grams) Ground cinnamon, ½ teaspoon (3 grams) Salt, ¼ teaspoon Ground nutmeg
Add the rest of the ingredients and stir until combined.
2 cups (350 grams) Packed grated zucchini, ¾ cup (169 grams) Butter, melted, 2 large Eggs, 2 teaspoons (10 grams) Vanilla extract, 2 teaspoons (10 grams) Almond extract
Pour batter into a greased 9x13 (¼ sheet) sheet pan.
Bake for 23-27 minutes or until a toothpick inserted into the center of the cake comes out clean.

Notes

Grate your zucchini on the big side of a box grater.

See the ingredient section in the post to see different flour options.

Nutrition