Zucchini Snack Cake

We were gone for a week and came back to two 2-foot long zucchinis!  It's a good thing our two-year-old doesn't grow that fast.  We'd need a much bigger house.  It has been tough to figure out what to do with these beasts.  We could keep them next to our bed in case of intruders.  We could organize a neighborhood softball game.  Or, we could start cooking!  Let's start with dessert (and call it a snack).  

I saw this recipe around the time we were first planting our zucchini plants.  I tucked it away, sure that I'd have some home grown zucchini soon.  The cake comes out super moist and not too sweet.  I might add walnuts next time just to give it one more dimension, but it was great as is.  Also, the recipe said to bake it for 20-25 minutes, but my cake took about 35-40 minutes to get done.  

From Edible Santa Barbara, Fall 2009
Makes 9 servings

1 1/2 Cups baking mix (I used Bisquick)

1 1/2 Cups instant oats

1 1/2 teaspoons cinnamon

1/3 Cup brown sugar

1/3 Cup maple syrup, agave nectar or honey

1 egg

1 teaspoon vanilla

1/2 Cup grape seed, olive or walnut oil

2 medium zucchini, shredded

Preheat oven to 350 degrees.  Coat an 8-inch baking dish with olive oil spray.  In a bowl, combine baking mix, instant oats and cinnamon.  In a separate bowl mix together brown sugar, maple syrup, egg, oil, vanilla, and shredded zucchini.  Stir wet ingredients into dry and spread evenly into prepared baking dish.  Bake for 20-25 minutes (or longer if needed, mine took 35-40 minutes), or until center is firm and top is golden brown.  

**Shredded carrot or apple could be substituted for the zucchini.