Zucchini-Banana Snack Cake

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Shredded zucchini and mashed banana replaces most of the fat in this moist and brownie-like chocolate cake.

Zucchini-Banana Snack Cake
Photo: Scott Little
Prep Time:
20 mins
Bake Time:
20 mins
Total Time:
40 mins
Servings:
24

Ingredients

  • Nonstick cooking spray

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • ¼ cup flax seed meal or wheat germ

  • ¼ cup unsweetened cocoa powder

  • 2 teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten

  • ¾ cup sugar

  • ½ cup canola oil

  • cup fat-free milk

  • 1 cup peeled (if desired) and shredded zucchini

  • 1 medium-size ripe banana, mashed (1/2 cup)

  • ½ cup miniature semisweet chocolate pieces (optional)

Directions

  1. Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flax seed meal or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.

  2. In a medium bowl, whisk together egg, sugar, canola oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.

  3. Bake 20 to 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into rectangles.

Nutrition Facts (per serving)

118 Calories
5g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 118
% Daily Value *
Total Fat 5g 6%
Sodium 80mg 3%
Total Carbohydrate 16g 6%
Total Sugars 7g
Protein 2g
Vitamin C 1.2mg 6%
Calcium 30.3mg 2%
Iron 0.7mg 4%
Potassium 68mg 1%
Folate, total 20.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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