Monday, September 27, 2010

Zucchini Cake

My sister made this cake for me as a prezzie. She omitted the chocolate chips and walnuts that the original recipe called for because she knows I don't care for either in zucchini cake. This cake tasted very good. It's the best vegan version of zucchini cake I have had so far. Plus, all of the ingredients for this cake are standard cake ingredients, so no hunting for oddball or new-to-you or special vegan items.

Zucchini Cake
(adapted from the Post Punk Kitchen recipe board)


2 and 1/2 cups grated zucchini
2 ripe bananas, mashed well
1 cup canola oil
3 cups flour
2 cups sugar
1 tea salt
1 tea soda
1 tea cinnamon
1 tea vanilla
In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla. Stir well or beat. In a large bowl, combine all remaining ingredients. Add wet mixture to dry, mix well. Pour into lightly greased and floured bundt pan. Bake at 350 degrees for 45-60 minutes, until a toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting.