Zucchini Munchkins

Not enough people like zucchini. However, I feel that a huge part of why people don’t appreciate zucchini is because they just don’t know how to prepare it. Personally, I love grilled zucchini the most, but I also love substituting thin slices of zucchini for noodles in a good ol’ lasagna. One way that I think all of us can appreciate zucchini is in cake!

I love zucchini bread, especially when you add things like nuts and other fruit to make it that much more delicious. Zucchini was on sale at the grocery store the other day, so I purchased several with plans to bake some zucchini muffins. However, I also wanted to surprise my boss at work with some kind of sweet treat to thank you for such a great year. With limited time – it was busy last week with final exams and assignments – I decided that I’d whip up some mini zucchini cakes and top them with a delicious cinnamon cream cheese frosting!

Want a healthier Zucchini Munchkin?

I already substitute one of the cups of white flour with whole grain flour. You could use all whole grain flour. Another great way to cut calories in your cake is to substitute the little bit of butter used with plain yoghurt. Don’t forget that adding walnuts or dried cranberries   make the cake that much more hearty!

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