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Vegan Zucchini Cake

A moist and flavorful cake made with grated zucchini, perfect for breakfast, dessert, or as a snack. Easily customizable for your taste!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: Vegan, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Well-drained
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar Can substitute half with maple syrup
  • 1/3 cup vegetable oil
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts Can substitute with pecans or omit

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
  3. Grate the zucchini and squeeze out any excess water if needed.
  4. In another bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  5. Pour the wet mixture into the dry ingredients and fold gently to combine.
  6. Stir in the grated zucchini and chopped walnuts.
  7. Pour the batter into the prepared pan.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. Slice and serve plain, with vegan cream cheese, or your favorite nut butter.

Notes

Store in an airtight container in the refrigerator for up to a week. Freeze slices wrapped tightly for up to three months. For extra flavor, consider adding a pinch of nutmeg or ginger.