Tasty Zucchini Cake for Dogs

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Here’s my go-to zucchini cake recipe that’s perfect for your four-legged friends. It’s a simple, healthy treat made with fresh zucchini, peanut butter, and dog-friendly ingredients that’ll make your pup’s tail wag with excitement.

My dogs get so excited whenever I pull this cake out of the oven, and I love that I can use up extra garden zucchini in a way that makes them happy. Plus, it’s nice knowing exactly what goes into their treats, don’t you think?

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What Kind of Zucchini Should I Use?

When making treats for your furry friend, medium-sized zucchini are your best bet since they tend to have the perfect balance of flesh and fewer seeds. Fresh zucchini from your garden or grocery store both work great, just make sure they’re firm to the touch and have smooth, unblemished skin. Before grating, there’s no need to peel the zucchini – the skin contains extra nutrients that are good for your pup, and it’ll disappear into the cake once grated. To remove excess moisture, you might want to give your grated zucchini a gentle squeeze with a clean kitchen towel, which will help keep your dog’s cake from becoming too wet.

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Options for Substitutions

Since this is a special cake for our four-legged friends, here are some safe substitutions you can make:

• Coconut oil: You can swap coconut oil with unsweetened applesauce or mashed banana for a lower-fat option. If using applesauce, reduce the amount to about 90 grams since it contains more moisture.
• Zucchini: Feel free to replace grated zucchini with the same amount of grated carrots or apple (remove excess moisture). Both are safe and healthy for dogs.
• Pumpkin puree: Sweet potato puree or mashed banana work great as alternatives. Just make sure to use the same amount to maintain the right moisture balance.
• All-purpose flour: For dogs with wheat sensitivities, you can use oat flour or rice flour. If using these alternatives, the texture might be slightly denser.
• Greek yogurt: Plain regular yogurt works too, but strain it first to remove excess liquid. You could also use cottage cheese pureed until smooth.
• Strawberries: Other dog-safe fruits like blueberries, apple chunks (no seeds), or mashed banana can replace strawberries. Just keep the portions similar.

Watch Out for These Mistakes While Baking

The biggest challenge when making dog-friendly zucchini cake is not draining the zucchini properly – excess moisture can make your cake too dense and wet, so be sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Another common mistake is overheating the coconut oil – if it’s too hot when mixed with the other ingredients, it can partially cook the eggs or create an uneven texture, so let it cool slightly after melting.

When adding the strawberries, avoid using ones that are overly ripe or mushy as they can make the cake too wet – firm, fresh strawberries work best, and remember to chop them into small, dog-friendly pieces to prevent choking.

For the best texture, don’t overmix the batter once you’ve added the flour, as this can lead to a tough cake that your furry friend won’t enjoy as much.

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What to Serve With Dog Zucchini Cake?

This healthy dog cake works great as a special treat during your pup’s regular mealtime or as the star of a doggy birthday celebration! You can serve small portions alongside your dog’s regular kibble or wet food, making sure not to overdo it since it’s still a treat. A bowl of fresh water is always a must with any dog treats, and you might want to have some of their regular treats on hand for training or rewards throughout the day. Remember to introduce any new food to your dog slowly and in small amounts, even when it’s made with dog-friendly ingredients like this cake.

Storage Instructions

Keep Fresh: Since this dog cake contains fresh ingredients like zucchini and strawberries, keep it in an airtight container in the refrigerator. It will stay good for up to 5 days, though your pup might not let it last that long! The yogurt topping should be stored separately if possible.

Freeze: You can freeze portions of this cake for future special occasions. Cut it into individual slices, wrap them well in plastic wrap or freezer paper, and store in a freezer-safe container for up to 2 months. This is great for having treats ready for future puppy celebrations!

Thaw: When you’re ready to treat your furry friend, just transfer a frozen portion to the refrigerator and let it thaw overnight. Bring it to room temperature for about 30 minutes before serving – though most dogs won’t mind if it’s still a bit cold!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 150-170 g

Ingredients

For the cake layers:

• 4 oz coconut oil, melted
• 4 oz finely grated zucchini
• 4 oz pumpkin purée
• 2 large eggs
• 6 3/4 oz all-purpose flour
• 2 oz fine unsweetened shredded coconut
• 1 tsp baking powder

For the yogurt frosting and topping:

• 1 cup plain greek yogurt
• 1/4 cup diced strawberries
• 5 strawberries (sliced)

Step 1: Prepare the Baking Pans and Preheat Oven

Preheat your oven to 350°F (175°C).

Line two 6-inch cake pans with parchment paper to prevent the cakes from sticking and to make removal easier after baking.

Step 2: Make the Cake Batter

• 4 oz coconut oil, melted
• 4 oz finely grated zucchini
• 4 oz pumpkin purée
• 2 large eggs
• 6 3/4 oz all-purpose flour
• 2 oz fine unsweetened shredded coconut
• 1 tsp baking powder

In a large mixing bowl, combine the melted coconut oil, finely grated zucchini, pumpkin purée, and eggs.

Mix well to ensure everything is homogenous.

Next, add the all-purpose flour, shredded coconut, and baking powder.

Stir until just combined to form a smooth batter, being careful not to overmix.

Step 3: Bake the Cakes

Divide the batter evenly between the two prepared cake pans, about 12 ounces of batter per pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Allow the cakes to cool completely in the pans before removing them.

I like to let them sit at room temperature to ensure they don’t dry out.

Step 4: Make the Yogurt Strawberry Frosting

• Greek yogurt
• strawberries

In a blender, combine Greek yogurt and strawberries.

Blend until smooth and creamy.

This fresh frosting will add a tangy, fruity layer to the cake.

For a thicker frosting, you can strain the blended yogurt mixture through a fine sieve to remove excess liquid—sometimes I do this if I want more structure in my layers.

Step 5: Assemble and Frost the Cake

• cooled cake layers from Step 3
• yogurt-strawberry frosting from Step 4
• additional strawberries

Carefully remove one cooled cake layer from the pan and place it onto a serving plate.

Spread half of the yogurt-strawberry frosting evenly over the top.

Place the second cake layer on top and spread the remaining frosting evenly over the top and sides.

Garnish with extra strawberries on top for a pretty finish.

Step 6: Chill and Store the Cake

Store the assembled cake in an airtight container in the refrigerator for up to 5 days to keep it fresh.

Chilling also helps the frosting set and makes slicing easier.