Zucchini Baby Cakes

The very first time I ever grew zucchini, many years ago, I heard the warnings…. “don’t plant too many seeds… it will take over your garden!”

As it happened, the beautiful and bountiful zucchini lived up to it’s rep. Zucchini was everywhere!! There was so much, I’d left one to see how big it would get… and it was headed towards the size of a fat, very fat, baseball bat. As I picked around the ‘experiment’ I couldn’t find enough recipes to keep up with the crop. Keep it mind, this was years before we had the internet for research~


Everyone, and I do mean everyone, was a prime target to sample the latest creation, involving zucchini. I had even found a recipe to use it in a drink. Yes!! A drink. The zucchini was grated, and there was some ginger ale involved. It was interesting, but only for the first couple sips. After that…. not so much.

Oh.. and that zucchini that was left to mutate…. it was picked unfortunately, by some children of a visiting friend. I can still see them running triumphantly towards the house, practically shrieking…. “just LOOK at how BIG this one is!!”

Zucchini Baby Cakes

The original recipe said to make muffins, but not having any muffin pan liners, I decided to use my baby loaf pan – knowing the texture of the recipe would also work. I simply cut out parchment paper to cover the bottoms and also used a baking spray – to ensure removal of the cute little cakes. If you want to put them over the top – frost with some cream cheese icing! Delicious for breakfast and perfect to carry for a picnic.
1 1/2 cups all purpose flour (Or use 1/3 of each: all purpose, oat, whole wheat)
1/2 cup white sugar
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg, freshly grated
1/2 tsp. salt
1 1/2 cups grated zucchini (about 2 small or 1 medium)
2 eggs
1/3 cup extra virgin olive oil (or use canola)
*1/4 – 1/2 cup buttermilk/milk – only if the mixture looks dry
Preheat oven to 375. In large bowl, whisk together flour, sugars, baking powder, cinnamon, nutmeg & salt; set aside.
In medium bowl, combine grated zucchini, eggs, vanilla, and oil. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this – it will lead to dense muffins!
Fill lined mini cake or muffin tins about 3/4 and bake for about 20minutes or until golden.

Freshly grated nutmeg, please!

Looks healthy…. 

 Looks moist & dee-lish!

A lot like carrot cake. No one will mind the veg. Promise~

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