Blueberry Zucchini Oat Snack Cake
The best recipe for Blueberry Zucchini Oat Snack Cake
Servings 16
Calories 181kcal
Cost $
Ingredients
- 2 tablespoons flax meal + 5 tablespoons water
- 1.5 cups grated zucchini
- ¾ cups coconut sugar
- ¼ cup of milk of your choice I used soy milk
- ¼ cup unsweetened apple sauce
- ¼ cup olive oil
- 1 teaspoon vanilla
- 1.5 cups all purpose gluten free flour I used bob's red mill
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup blueberries
- For the crumbled topping:
- ½ cup old fashioned oats
- ½ cup oat flour
- ¼ cup light brown sugar
- pinch sea salt
- 2 tablespoons butter I used earth's balance
Instructions
- Preheat oven to 300 degrees. Lightly oil or spray a 8x8 baking pan with all natural cooking spray, set aside.
- In a small bowl make flax eggs by mixing together flax meal and water. Let sit for 10 minutes or until a gel is formed.
- In a large bowl add flax eggs, zucchini, sugar, milk, apple sauce, olive oil and vanilla, stir until well combined. In a separate bowl sift together gluten free flour, oat flour, baking powder, baking soda, cinnamon and sea salt. Combine wet and dry ingredients and fold in blueberries. Pour into 8x8 pan.
- Meanwhile, make crumbled topping by adding oats, oat flour, brown sugar and salt to a bowl. Cut in butter until mixture is crumbly. Evenly spread on top of cake.
- Place in oven and bake for 45-60 minutes or until knife inserted comes out clean.
- Let cool, cut and enjoy :)
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 163mg | Potassium: 99mg | Fiber: 2g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg