Snickerdoodle Zucchini Cake

Snickerdoodle Zucchini Cake



Cinnamon and zucchini??!!  Why not?!  I’m ALL about getting in those greens, and I especially love potassium packed and hydrating zucchini.  I think zucchini bread is such a classic recipe, but the original recipes boast a ton of sugar, butter and next to no protein. This is my take on the classic, but with some macro minded tweaks to level up each slice and get you the most bang for your buck all the while tasting absolutely delicious!  No grating zucchini required (unless you prefer to go that route), to make this recipe as easy as possible for you to whip up.  As usual, just blend, bake and serve.  I reserved the Iced Oatmeal Cookie drizzle for last for that subtle, yet perfect ‘icing’ touch.  This cake is so good and packed with hidden veggies, even your family or littles might want to get in on the action.  This version almost has a bread pudding kind of texture because of all those blended greens, giving it an incredibly dense, yet moist texture.  Best served chilled, the next day once those flavors really come together. Enjoy my friends! 



40 grams quick oats

120 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy free)

16 grams coconut flour

4 grams sea salt

4 grams powdered stevia

50 grams erythritol (*optional-can omit if you prefer, but adds extra sweetness)

50 grams vanilla active stacks (code COCOABAR for 10% off)

3 tsp cinnamon 

2 tsp vanilla

2 tsp baking powder

350 grams steamed zucchini

250 grams of egg whites

Mix in: 28 grams of crushed walnuts or Pecans


5 grams cinnamon

20 grams erythritol 

28 grams Iced Oatmeal Cookie Spread for drizzling 


To make:

Steam your zucchini on the stovetop or microwave till semi soft (about 3-5 minutes).  Remove from your pot or bowl and set aside to cool for a few minutes. Add all your cake ingredients, adding your zucchini last, except your nuts and toppings in a high speed blender.  Blend till smooth.  Stir in your walnuts.  Sprinkle your cinnamon and erythritol on top off your cake. Bake at 350 for 42-44 minutes. Let cool.  Top your entire cake with 28 grams of your Iced Oatmeal Cookie and slice into 6 or 8 slices.  Top with whipped cream, sweetened Greek yogurt or eat alone.  


Total weight of cake 830 grams. 

138 grams each for 6 pieces or 103 grams for 8 pieces. 

Macros 6 pieces:

226 calories



Macros 8 pieces: 

170 calories



Saved in Macro Minded Monique-Snickerdoodle Zucchini Cake


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