Notes: Quick cooking oats are also known as instant or one-minute oats. If you only have old-fashioned rolled oats, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
It’s extremely important to measure the flour and oats correctly, using
this method or a
kitchen scale. (← That’s the one I own!) Too much of either will dry out your snack cake and give it a crumbly texture—especially the oats! They act like little sponges and soak up moisture from your cake batter.
Honey or
agave may be substituted for the pure maple syrup.
Any milk may be substituted for the nonfat milk.
Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will prevent the snack cake from fully baking and cause the snack cake to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel turns completely wet.
For a sweeter flavor, increase the maple syrup by an additional 2 tablespoons (½ cup total), and decrease the milk by 2 tablespoons (6 tablespoons instead).
{gluten-free, clean eating, low fat}