Ingredients for Vegan Zucchini Cake
- Fresh Zucchini
- 2 ripe bananas, mashed
- Canola Oil
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- Vanilla Extract
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How to Make Vegan Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, mash bananas with a fork. Add zucchini, oil, and vanilla extract. Mix well.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips or walnuts (optional).
- Pour batter into the prepared bundt pan.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
109g
Fat
5g
Carbs
15g
