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–+ servings

Healthy Zucchini Snack Cake Recipe

This healthy recipe delivers a soft, moist snack cake packed with shredded zucchini, warm spices, and a touch of natural sweetness. Topped optionally with a tangy cream cheese frosting and crunchy nuts, this cake is ideal for wholesome snacking or casual gatherings.
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Active Time 45 minutes
Course Dessert
Cuisine American
Servings 1 9x13-inch cake

Equipment

  • 9x13-inch baking pan
  • Microwave-safe bowl or small saucepan
  • Large and medium mixing bowls
  • Grater for zucchini
  • Clean kitchen towels or paper towels
  • Spatula
  • Oven

Ingredients
  

  • 1 cup raw walnuts or pecan halves plus extra for topping
  • ½ cup coconut oil
  • 2 cups shredded zucchini about 2 small to medium zucchini
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 large eggs at room temperature
  • ⅔ cup honey
  • ½ cup mashed ripe banana about 1 extra-large banana
  • ⅓ cup packed coconut sugar or light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 batch Greek Yogurt Cream Cheese Frosting optional

Instructions
 

  • Toast Nuts: Preheat oven to 325°F. Spread the nuts on a baking sheet and toast them for 8–12 minutes until golden and aromatic, stirring once during baking. Let them cool, then chop coarsely and set aside.
  • Melt Oil: Heat the coconut oil in a microwave-safe bowl in 15-second bursts until fully melted, or melt in a saucepan over medium heat. Set aside to cool to room temperature.
  • Drain Zucchini: Squeeze out excess moisture from the shredded zucchini using paper towels or clean kitchen towels. Replace towels as needed to remove as much liquid as possible.
  • Mix Dry and Wet Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat the eggs with honey, mashed banana, coconut sugar, vanilla, and cooled coconut oil. If oil firms up again, reheat gently until liquified. Stir the drained zucchini into the wet mixture.
  • Combine: Gradually incorporate the zucchini mixture into the dry ingredients. Stir with a rubber spatula until fully blended and no dry flour remains. Fold in ¾ cup of the toasted nuts.
  • Bake: Pour the batter into a greased 9×13-inch baking pan and smooth the top. Bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
  • Finish: If using, spread Greek Yogurt Cream Cheese Frosting over the cooled cake and sprinkle the remaining chopped nuts on top.

Notes

Storage: Keep refrigerated for 5 to 7 days. Freeze (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge and serve at room temperature.
Pro Tip: Using larger zucchini? Cut them in half lengthwise before shredding and scoop out the seeds.
Flavor Boost: Stir ¼ teaspoon cinnamon into the frosting for a spiced-up topping.
Keyword healthy dessert with vegetables, healthy recipes, healthy sheet cake recipe, healthy zucchini cake, low sugar zucchini cake, whole wheat zucchini cake, zucchini snack ideas
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