Spicy Zucchini Cakettes Vegan Friendly Recipe

Name: Spicy Zucchini Cakettes Vegan Friendly
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups gluten-free all-purpose flour; 1 teaspoon baking soda; Carob Powder; White Sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; Ground Cardamom; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup shredded zucchini; Banana; Dates; 1/2 cup brown sugar; 1/4 cup pure maple syrup; Water; Almonds; 1/2 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1/4 cup plant-based milk

Indulge in these deliciously soft and spicy zucchini cakettes – a delightful twist on traditional cookies! Bursting with warm spices, these vegan and gluten-free treats are perfect for a cozy afternoon snack or a unique dessert. Customize the spice level to your liking and enjoy the comforting flavors of zucchini in a whole new way! Easy to make and guaranteed to be a crowd-pleaser.

Prep Time 15 mins

Cook Time 45 mins

Calories 175.3 kcal

Protein 5g

Rating 2.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Zucchini Cakettes Vegan Friendly

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
Carob Powder
White Sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Ground Cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup shredded zucchini
Banana
Dates
1/2 cup brown sugar
1/4 cup pure maple syrup
Water
Almonds
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup plant-based milk

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How to Make Spicy Zucchini Cakettes Vegan Friendly

Preheat oven to 350°F (175°C) and grease a baking sheet with cooking spray or line it with parchment paper.
In a large bowl, whisk together the dry ingredients: gluten-free flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, mash the zucchini until smooth. Add the maple syrup, applesauce, vanilla extract, and plant-based milk. Mix well.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Drop rounded tablespoons (about 1.5 inches in diameter) of the batter onto the prepared baking sheet, leaving some space between each cakette.
Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the cakettes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.