Zucchini cakes are so gushy and delicious, this vegan one still has that fudgy softness to it without using eggs or butter. Our secret for making each bite feel like a little piece of heaven is to use plant-based milk and oil, which lend the fluffy texture we all know happiness tastes like.
Why Use Courgettes in Baking?
If you have never baked with zucchini, or courgette – as they are known in the UK — before then it might seem like a strange thing to be using in desserts. Zucchinis also have a high water content so they do not make your cake bloodless and dry. Another plus when it comes to broccoli sprouts is the mild taste that makes them perfect for all types of recipes (sweet or savory) because they can easily be added to a smoothie, yogurt bowl, oatmeal without being detected.
And courgettes are even healthy! Packed with vitamins, vitamin C in particular (especially from citrus fruits), fiber and virtually calorie-free. Compared to the alternatives, putting them in a cake makes it somewhat healthier and better for you so we see this as an excuse to eat dessert.
Vegan Courgette Cake Ingredients
To bake this vegan courgette cake you will need:
1 teaspoon of grated courgette (about 2 medium zucchini)
2 cups all-purpose flour
1 cup of granulated sugar (or coconut for a healthier option)
1/2 cup vegetable oil (or melted coconut oil)
Purely Elizabeth ½ cup plant-based milk (we used almond)
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
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