Mini Zucchini Oat Cakes Recipe

Name: Mini Zucchini Oat Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups White Whole Wheat Flour; 1/4 cups Rolled Oats; 1/2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1/4 teaspoons Sea Salt; 1/4 cups Milk; 1/2 cups Zucchini, Shredded; 1/4 cups Carrot, Grated; 1/4 cups Nonfat Vanilla Greek Yogurt; 1 whole Banana, Peeled And Mashed; 1/4 cups Honey; 2 Tablespoons Chocolate Chips (optional); 2 Tablespoons Walnuts, Chopped (optional)

Servings: persons

1/4 cups White Whole Wheat Flour
1/4 cups Rolled Oats
1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoons Sea Salt
1/4 cups Milk
1/2 cups Zucchini, Shredded
1/4 cups Carrot, Grated
1/4 cups Nonfat Vanilla Greek Yogurt
1 whole Banana, Peeled And Mashed
1/4 cups Honey
2 Tablespoons Chocolate Chips (optional)
2 Tablespoons Walnuts, Chopped (optional)

1
Preheat oven to 350 F. Grease two 6-ounce size ramekins and set them aside.
2
Combine dry ingredients in a medium bowl (flour through salt on the above list).
3
Combine wet ingredients in a small bowl (milk through honey on the above list).
4
Pour wet ingredients into dry and stir to fully combine (it will be a thick batter).
5
Add chocolate chips and walnuts if using and fold into batter.
6
Transfer batter into the greased ramekins. Bake for 30-32 minutes or until a toothpick inserted into one comes out clean. Remove from the oven and serve.
7
Top with more chocolate chips, walnuts, syrup, or honey.
8
Recipe adapted from Eating Light.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups White Whole Wheat Flour, 1/4 cups Rolled Oats, 1/2 teaspoons Baking Powder, 1 teaspoon Cinnamon, and more.

Yes, Mini Zucchini Oat Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Zucchini Oat Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions