Secret Recipe Club

It’s that time again…Secret Recipe Club time.


Let me just say that I was truly ecstatic when I saw the email containing my secret blogger.

Ladies and Gentlemen…The Texan New Yorker.

Y’all…Julie is a native Texan (born and raised in Dallas) turned New Yorker.

I immediately felt the Texan connection with Julie.

I mean, seriously…her Short Rib Chili just screams “Y’all come back now, ya here.”

She definitely knows her roots with her Tex-Mex Cheesy Chicken Tart, Cream Cheese Kolaches (whaaaaat?), Hatch Chile Cheese Bread, and her Texas Caviar.

But really…this formerly picky eater does it all.

Just take a look at her recipe index.

While I could of easily chosen one of her Texas recipes, I have been craving zucchini like no other.

And because it’s in season…

Zucchini Snack Cake  was on the menu.


I mean, of course you didn’t expect me to make soup or anything…right?


Sure ya did.


Because we all know that I’d choose cake any day.


Plus, when there is a chance of cream cheese icing atop a warm, fluffy, slice of cake packed w/ zucchini


you know I am all in.


Plus, plus, I’m pretty sure there is veggies in this cake…


so ya…


that. 🙂

Zucchini Snack Cake
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Light and fluffy cake packed with zucchini and topped w/ a maple cream cheese frosting. Gluten-free, paleo, refined sugar-free, nut-free.
  • ¼ c. + 2 T. coconut flour
  • ½ t. baking soda
  • ¼ t. nutmeg
  • ¼ t. salt
  • 2 large eggs, at room temperature
  • ¼ c. coconut sugar
  • ¼ c. slightly melted coconut butter
  • ¼ c. + 2 T. warmed coconut milk, unsweetened
  • 1 large zucchini, grated
  1. Preheat the oven to 350 degrees F. Grease an 8 in. square cake pan w/ cooking spray and set aside.
  2. In a large mixing bowl, combine the coconut flour, baking soda, nutmeg, and salt.
  3. Stir in the eggs, coconut sugar, coconut butter, and coconut milk until a batter forms.
  4. Fold in the zucchini.
  5. Spread into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool.
  7. Frost with a mixture of 8 oz. softened cream cheese + ¼ c. pure maple syrup, + ½ t. pure vanilla extract.
  8. Cut into squares and serve.




  1. Remembering this one for when zucchini season hits (counting the days til that and summer finally arriving!)

  2. Thank you for all the kind words! How cool to have the Texas connection. 🙂 I love your healthier adaptation of the zucchini cake, I’m betting the coconut adds a wonderful extra flavor. And that frosting….. to die for….. Your pictures are really beautiful, too! So glad you enjoyed this one!

  3. Sounds intriguing!!!

  4. I have some shredded zucchini in the freezer that needs used. I think I know what I’ll be making now! 🙂

  5. I’m right there with you on the desserts! Your cake looks wonderful and holy heck, that cream cheese frosting? Yes, please!!!

  6. this look amazing I love!

  7. Melissa says:

    About how many cups of zucchini are needed? I have a VERY large zucchini, it’s bigger than my 20 lb cat. Obviously I won’t be using the whole thing.

    Thanks and I can’t wait to make this recipe for friends!

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