Description
A delightful and moist vegan dessert combining the subtle sweetness of zucchini with warm spices, perfect for any occasion.
Ingredients
Scale
- 2 cups grated courgette (zucchini)
- 1 1/2 cups all-purpose flour
- 1 cup sugar (or coconut sugar)
- 1/2 cup vegetable oil or apple sauce
- 1/2 cup plant-based milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the grated courgette, sugar, oil (or apple sauce), plant-based milk, and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
Serve warm with powdered sugar, coconut whipped cream, or dairy-free ice cream. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg