IT’S HARVEST TIME!
If you’ve ever planted more than one “hill” of zucchini squash, you know that at some point in the season, the output of this reliable plant can be somewhat overwhelming. Here’s a tasty and scrumptious solution for using this prolific vegetable that is sure to remind you why you planted it in the first place.
This cake is vegan and simply scrumptious – sweet and with a lovely, pudding-moist texture. I like to top this cake with fresh fruit (such as raspberries or cut up peaches) and a squirt of Soyatoo. Or simply cool, sprinkle a bit of powdered sugar over the top, and serve as is.
1 c. unbleached white flour
1/3 c. whole wheat flour
1 c. turbinado or organic sugar
1/3 c. coarsely milled walnuts
1 ½ t. non-aluminum baking powder
½ t. soda
½ t. salt
½ t. cinnamon
½ c. vegetable oil
½ c. soy, rice, or hempmilk
2 c. shredded zucchini flesh (skin and all)
Preheat oven to 350 degrees. Combine all dry ingredients and stir to combine with a fork. Add vegetable oil and milk and stir just until combined – don’t overstir! Fold in shredded zucchini. The batter will be thick. Scrape batter into a 9″ round or square prepared pan and bake for 45 minutes or until a tester inserted in the middle comes out clean. Cool completely before cutting and serving.