Healthy Zucchini Cakes

• 1/3 cups Unsalted Butter, Softened
• 1/4 cups White Sugar
• 1/4 cups Light Brown Sugar
• 1 whole Egg
• 2 teaspoons Pure Vanilla Extract
• 1/2 cups Wheat Flour
• 1/2 cups White Flour
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Nutmeg Or Pumpkin Pie Spice
• 1 cup Rolled Oats
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1-1/2 cup Zucchini, Pureed (mine Was Previously Frozen, Thawed, Then Pureed In A Food Processor)
• 1/4 cups Finely Chopped Walnuts

1. Preheat oven to 350u0b0F. Combine butter, sugars, egg and vanilla in a large bowl and beat until smooth. Combine flours, spices, oats, baking soda and baking powder. Beat flour mixture into wet ingredients. Fold in zucchini and walnuts.
2. Refrigerate mixture for around 30 minutes.
3. Line two baking sheets with parchment paper. Drop mixture onto sheets, 2 tablespoons at a time, placing each drop 2" apart. Bake for 13-15 minutes, until cakes are set and slightly golden around the edges. Slide the parchment paper and cakes off the baking sheets and allow to cool.
4. Store in an airtight container.
5. Nutrition info per 1 cake: 99 calories, 4 g fat, 2 g protein, 12 g carbohydrates, 1 g fiber

butter, ubc, ubc, egg, vanilla, flour, white flour, ground cinnamon, ubc, rolled oats, baking soda, baking powder, zucchini, ubc

Taken from tastykitchen.com/recipes/breads/healthy-zucchini-cakes/ (may not work)