Fresh Zucchini Cake

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.


  • 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)


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.

Posted in on November 27, 2008
Recipe entered by: Lena

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