I love when I can add veggies into my baked goods. Carrots are always a delicious choice, but if you have never considered zucchini, I'm here to change you mind. Zucchini is moist and when baked adds an amazing texture to a dessert. The crumb on top is a great addition to add cinnamony sweetness with a bit of crunch from the oats. This cake is not too sweet so it is great to serve a the brunch table or as a special snack for your family. I substitute apple sauce in place of butter which adds even more moisture to the cake without adding any additional fats.
Serves 8-10
Crumble
1/2 cup whole wheat flour
1/2 cup light or dark brown sugar
1 tsp cinnamon
3 tbsp unsweetened apple sauce
2 tbsp old fashion rolled oats
Cake
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp canola oil
6 tbsp unsweetened apple sauce
1/4 cup light brown sugar
1/4 cup honey powder or cane sugar
1 extra large egg
1 1/2 tsp vanilla extract
1 medium zucchini grated
Cinnamon Glaze
1/2 cup powdered sugar
2 tsp cinnamon
1/4 tsp vanilla extract
1 tsp low fat milk
Preheat oven to 350 degrees. Grease a 9" square or round baking pan (if you have a loaf pan this will work too) and line bottom with parchment paper
In a small bowl make your crumble by combining all ingredients and mixing with a fork. This will be slightly wet from the apple sauce, but that is okay! Set aside.
In a medium bowl combine dry ingredients for cake- flour through nutmeg
In a large bowl lightly beat 1 egg and add canola oil, apple sauce, sugars, and vanilla. Whisk together. Add in zucchini and whisk until combined.
Pour the dry ingredients into wet ingredients and mix with a wooden spoon until just combined.
Pour batter into prepared pan. Smooth out as best as possible so it is even in the pan. With your fingers place small clumps of the crumble over the cake. It won't cover everything.
Bake in the oven for about 28-30 minutes until golden brown and a cake tester comes out clean
Cool in pan on a wire rack for 20 minutes. Remove from pan and let cool completely.
Meanwhile mix glaze ingredients with a fork or small whisk until smooth. This will be a loose paste and should drip slowly off of a spoon. Drizzle over cake and serve!
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