HEALTHY ZUCCHINI OATMEAL SNACK CAKE

Healthy Zucchini Oatmeal Snack Cake image

Provided by @MakeItYours

Number Of Ingredients 14

1 ½ cups (150g) Bob's Red Mill Quick Cooking Oats (gluten-free if needed and measured like this)
1 ¼ cups (150g) Bob's Red Mill Whole Wheat Flour or Gluten-Free 1-to-1 Baking Flour (measured like this)
1 ½ tsp baking powder
½ tsp baking soda
2 ½ tsp ground cinnamon
¾ tsp ground nutmeg
¼ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
¾ cup (180g) plain nonfat Greek yogurt
6 tbsp (90mL) pure maple syrup
½ cup (120mL) nonfat milk
2 cups (180g) freshly grated zucchini (see Notes!)

Steps:

Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently stir in the zucchini.
Spread the batter into the prepared pan. Bake at 350°F for 28-32 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.