Vegan Zucchini Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan cake with grated zucchini, warm cinnamon and spice flavor, studded with raisins and walnuts. A delicious way to use fresh summer produce in a tender, flavorful cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup unflavored and unsweetened non-dairy milk, (divided)
- 3 tablespoons ground flaxseeds
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup organic brown sugar
- 3/4 cup organic granulated sugar
- 2 cups coarsely grated zucchini ((about 2 medium zucchin))
- 1 cup chopped walnuts
- 1/2 cup raisins
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 216mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.