Fresh Zucchini Cake

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.

Serves 8

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.

Ingredients:
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)

To prepare:
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.

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3 Responses

1. 

   Ariana

   September 24, 2009

   Thank you for this recipe!

2. 

   Lily

   November 15, 2009

   I substituted brown sugar and added milled pistachios to this and it was still great. It really is like a baked pudding. Love it!

3. 

   Metric Cook

   June 28, 2010

   Ingredients:
   100 g unbleached white flour
   45 g whole wheat flour
   190 g turbinado or organic sugar
   40 g coarsely milled walnuts
   7 mL non-aluminum baking powder
   2.5 mL soda
   2.5 mL salt
   2.5 mL cinnamon
   120 mL vegetable oil
   120 mL soy, rice, or hempmilk
   250 g shredded zucchini flesh (skin and all)

   To prepare:
   Preheat oven to 180°C. 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 23 cm 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.