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.

This cake was an invention of a good friend of mine and is the easiest cake in the world to make. Not only that, everybody loves it. Because there aren’t any eggs or dairy products in it, this dessert is both low in fat and good for you. Sweet and nutritious, it’s a great treat for children of all ages and one of the best ways to use up those old bananas.

Serves 6

Ingredients:
1 3/4 c. unbleached flour or whole wheat pastry flour
1 c. cane sugar or turbinado sugar
2 t. baking powder
1/4 t. fine salt
3/4 c. soy milk
2 overripe bananas, mashed
1/2 c. safflower oil or any light vegetable oil
1 t. vanilla
3/4 c. vegan chocolate chips

To prepare:
Preheat oven to 350 degrees. Spray a 8- or 9-inch square or round pan with baking spray.

Put the dry ingredients into a bowl and blend with a fork. Add the oil, soymilk and vanilla and stir until the mixture comes together, being careful not to over mix. Mix in mashed bananas and finally fold in the chocolate chips.

Pour the batter into your prepared pan and bake on center rack for 35-40 minutes, just until cake tester comes out clean.

Remove the cake from oven and place it on wire rack to cool. To serve, sprinkle with powdered sugar and enjoy. Also great topped with crushed pineapple or berries.

Note: Over mixing batter will create a more dense cake with a tougher crumb. Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise.