Loaded with rolled oats, zucchini and carrots this cake is perfect for breakfast or lunch box.
Schools reopening in a week and my home is gonna get a whole lot quieter! I’ll sure miss all the neighborhood kiddos hanging out on our couch:( Lunch packing… here we come!!
What makes a good lunch box treat? Something yummy of course! What if I sneak in some good nutrition into it and still make it a proud worthy snack at the lunch table? Mommy happy… babies (yes, they still are for me at least ) happy….
Soft, moist, not too sweet, loaded with oats and veggies this is one cake that you can enjoy for breakfast, dessert or in a lunch box.
Grind all dry ingredients in a food processor ( I did experiment without the grinding, but the texture is so much better when ground). Whip sugar and eggs until light and fluffy, mix in vegetable oil and then veggies. Finally, all the ground mixture, stir, bake, cool, slice and pack ( or just go ahead gobble it up…it has oats ).
Zucchini-Carrot-Oat Snack Cake
1 1/2 cups + 3 tablespoons old fashioned oats, divided
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs + 1 yolk, large
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup coarsely grated zuchini, lightly packed
1 cup coarsely grated carrot, lightly packed
1 tablespoon turbinado sugar
Preheat oven to 350 degrees F. Grease a 8-inch square baking pan with non-stick spray and set aside.
Combine 1 1/2 cups oats, flour, baking powder, baking soda, salt and cinnamon together in a food processor and process for 2 minutes.
Beat eggs, yolk and 3/4 sugar in a large bowl or the bowl of your stand mixer and beat with a hand held beater or flat beater for 2- 3 minutes, until light and fluffy.
Beat in oil and vanilla. Switch to a rubber spatula, stir in zucchini and carrots and then followed by the oat-flour mixture. Stir until just combined. Pour batter into the prepared baking pan, smooth top, sprinkle remaining 3 tablespoons oats and turbinado sugar on top.
Bake for 35- 40 minutes, until a tooth pick inserted in the middle comes clean.
Cool cake in pan, on a wire rack.
Makes 1- 8 inch cake