Zucchini Coconut Snack Cake

Zucchini Coconut Snack Cake

Corinn Blackwell
Dessert, Breakfast & Brunch

Tender not too sweet snack cake with a coconut under current, lots of crunch from walnuts and a gentle allspice warmth.

Zucchini Coconut Snack Cake

Makes 1 - 23cm (9 in) square cake

This zucchini snack cake is simple but interesting on all fronts. The flavors are familiar and though not typically found together they merge here to make a tasty bite. As usual, I’ve chosen not to frost my snack cake (I think it’s because frosting just makes me think of dessert cake) and have put a scattering of coconut on top which gets toasty and adds a slight crunch.

“Recipe Tips:

*1. *The batter can also be used to make 15 - 2oz muffins. The texture of the muffins is fluffy and light rather than tender and cakey like the snack cake.”
 

Ingredients

100g (1 c) walnuts, chopped  

Cake Dry

195g (1.5 c) all purpose flour

98g (0.75 c) whole wheat flour

50g (0.50 c) almond meal

40g (0.50 c) unsweetened shredded coconut

6g (1.5 t) baking powder

2g (0.50 t) baking soda

4g (1 t) kosher salt

2g (1 t) ground allspice 

Cake Liquid

150g (0.50 c + 2 T) granulated sugar

98g (6.5 T) dark brown sugar

2 large eggs

105ml (7 T) coconut oil, melted and cooled

80g (0.25 c) plain Greek yogurt

50ml (0.25 c) milk

45ml (3 T) makgeolli or 8g (2 t) vanilla extract

330g (about 2.5 c) zucchini, grated 

Finish

20g (2 T) unsweetened shredded coconut

Method

1.      Preheat oven to 190 C / 375 F.

  • Spread the walnuts in a single layer on a small rimmed baking sheet.

  • Bake for 5 – 7 minutes or until just beginning to smell toasty.

  • *While nuts toast, line a 23cm (9 in) square cake pan with parchment. Set aside.

  • Remove nuts from the oven and cool completely.

2.      In a large mixing bowl. Whisk together the dry ingredients well.

3.      In a medium mixing bowl whisk the eggs and sugar until lightened slightly, about 2 minutes.

  • Whisk in the remaining wet ingredients except zucchini until well combined.

  • Whisk in the zucchini until well combined.

  • Pour the wet ingredients over the dry and fold together with a rubber spatula until 75% combined.

  • Add the walnuts and fold until just mixed and no dry flour remains.

  • Allow to stand for 5 minutes.

  • After 5 minutes, give the batter a final gentle fold.

  • Pour into the prepared pan and top with the finishing coconut.

4.      Bake for 20 minutes at 190 C / 375 F.

  • Reduce oven to 180 C / 350 F.

  • Continue to bake for 45 minutes or until cooked through.

The cake is ready when an instant read thermometer inserted in the center reaches 94 C / 200 F.

Or test with a toothpick inserted in the center. It should come out clean or with a few crumbs.

If there is uncooked batter still on the thermometer or toothpick, continue to cook until it reaches the correct doneness as written above.

If the top begins to brown too much, tent the cake with aluminum foil to prevent over browning.

  • Cool in the pan for 5 minutes before removing to a cooking rack.

5.      Slice and serve.

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