Cinnamon Zucchini Snack Cake

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon — ground

Wet Ingredients

• 3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups zucchini — coarsely grated, lightly packed; peel only if the skin is tough
• 1 cup sweetened shredded coconut
• ½ cup walnuts or pecans — chopped

Optional Cream Cheese Frosting

• 8 oz cream cheese (optional) — softened
• ¼ cup butter (optional) — softened
• 2 ½ cups powdered sugar (optional)
• 1 teaspoon vanilla (optional)

Garnish

• 2 tablespoons nuts — chopped
• ¼ teaspoon cinnamon — ground

1. Prepare the Pan: Preheat oven to 350°F with a rack in the center position. Grease a light-colored metal 9x13 baking pan, coating the bottom, corners, and sides. Let the oven preheat fully before mixing the batter.
2. Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium speed for 1–2 minutes, until slightly pale and thickened. Reduce the mixer to low and blend in the vegetable oil and vanilla for about 30 seconds, until smooth.3 eggs, 2 cups granulated sugar, 1 cup vegetable oil, 2 tsp vanilla extract
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon for about 30 seconds, breaking up any visible lumps and distributing the leaveners and cinnamon evenly.3 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon
4. Make the Batter: Add the dry ingredients to the wet ingredients in two additions. Mix on low speed only until a few flour streaks remain, about 30–45 seconds. Switch to a rubber spatula and gently fold in the grated zucchini, coconut, and nuts until evenly distributed and no dry flour remains, about 30–60 seconds. The batter will be thick and heavily textured; do not continue mixing once it is uniform.Wet ingredient mixture, dry ingredient mixture, 3 cups zucchini, 1 cup sweetened shredded coconut, ½ cup walnuts or pecans
5. Bake: Spread the batter evenly in the prepared pan, reaching fully into the corners and leveling the surface. Bake for 45–55 minutes, beginning the doneness check at 42 minutes. The cake is ready when the center springs back lightly when touched and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
6. Cool: Set the pan on a wire cooling rack and let the cake cool in the pan for at least 1 hour, or until it reaches room temperature, before slicing or adding a thick layer of frosting. Cut into 15 squares.Optional Cream Cheese Frosting

Optional Cream Cheese Frosting

1. Make Frosting: Beat the softened cream cheese and butter with a hand mixer on medium speed for 1–2 minutes, until completely smooth. Gradually add the powdered sugar on low speed, then add the vanilla and beat on medium speed for about 1 minute, until creamy and spreadable.8 oz cream cheese, ¼ cup butter, 2½ cups powdered sugar, 1 tsp vanilla
2. Frost the Cake: For a thick, defined frosting layer, spread the frosting evenly over the completely cooled cake. For Betty’s softer finish, spread it over the cake while it is barely warm rather than hot. Garnish with chopped nuts and a light sprinkle of cinnamon, if desired.Prepared cream cheese frosting, 2 tbsp chopped nuts, ¼ tsp ground cinnamon