This cake is vegan and simply scrumptious – sweet and with a lovely, pudding-moist texture.  Best of all, this is a practically guilt-free dessert. I like to top each wedge with a spoonful of fresh fruit (such as raspberries or cut up peaches) and a squirt of vegan whipped cream.  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
• ¾ c. vegetable oil
• ½ c. soy, rice, or hempmilk
• 2 c. shredded zucchini flesh (skin and all)

Preparation:

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 prepared pan and bake for 45 minutes or until a tester inserted in the middle comes out clean.  Cool completely before cutting and serving.