Dairy Free Zucchini Cake, a great combination of a sweet treat and vegetable. It is kitchen time and I have been craving for another cake recipe.
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When I’m thinking of a new recipe it has to be something easy and healthy without compromising the taste and sweetness especially since it’s dairy free.
Jump to RecipeToday I wanna share with you how I make this healthy and easy dairy free Zucchini cake. Perfect trick especially for kids who doesn’t enjoy eating vegetables.
The only time I would buy and use Zucchini is when I’m making a big bowl of Bad 2 The Bone chili which I adapted from my Plantstrong book. But now I also wanted to incorporate vegetables into baking and still have it done dairy free.
You’re probably curious why I try to make dairy free baking and why I chose it. Slowly I will share information on why I prefer dairy free baking than regular baking or you can also check my about me page for it.
One thing for sure dairy free baking isn’t hard to do and the taste is not compromised at all, I actually find it better than regularly baked sweet treats just like this dairy free Zucchini cake.
Zucchini or Courgette
Okay, don’t be confused if I added the word Courgette it is actually just the same. Zucchini or Courgette is a summer squash of Mesoamerican origin, although it is available all year round and usually harvested immature.
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Zucchini is commonly known in countries like the United States, Australia, Sweden, and Germany. While Courgette is the term used in France, Belgium, United Kingdom, Ireland, New Zealand, and some parts in Asia like Singapore and Malaysia.
In the culinary context, Zucchini or Courgette is treated as a vegetable but botanically Zucchinis are considered fruits.
Trivia: A Zucchini with the flowers attached is a sign of truly fresh and immature fruit, and it is especially sought after for its sweeter flavour.
Benefits of Zucchini / Courgette
- Zucchini is rich in many nutrients
- High in antioxidants
- Promotes healthy digestion
- It may help lower blood sugar level with type 2 diabetes
- It can contribute to a healthy heart
- Zucchini is rich in Vitamin C and beta carotene which can improve your vision
- Since it is a fruit rich in water it can help aid in weight loss
(source: Healthline)
Are you already convinced that Zucchini can be really good to make easy and healthy dairy free cake? I also made stir fry veggies using Zucchini and Two other leftover vegetable ingredients you can check it in my Bonus Recipes Under 30 minutes.
Dairy Free Zucchini Cake
Ingredients
- 2 Cups Zucchini (about 2 medium sizes) make sure to remove excess water
- 2 Cups All Purpose flour for a Gluten free version use Gluten free flour
- 1 Cup white cane sugar
- 2 Flax Egg (optional)
- 2 tbsp grated zest of Lemon (optional)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground Cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ½ cup canola oil
- ¼ cup dairy free milk (I use soy)
Note: There’s no need to peel Zucchini, its skin is very nutritious.
Toppings
While for the toppings of this dairy free Zucchini cake you can choose frosting or glazing, for this recipe since I run out of Vegan butter and have plenty of Lemon so I drizzled it with Lemon glaze.
Vanilla Frosting
- 2 cups icing sugar
- 6 tbsp dairy free butter
- 1 tsp vanilla extract
- 1/4 tsp water
Lemon Glaze
- ½ cup icing sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 180C or 350F.
- Grease baking pan with oil or place parchment paper.
- Grate zucchini and place in a colander. Make sure to remove any excess water but not too much so your cake will still be moist.
- Prepare your flax egg (2tbsp flax seed + 6 tbsp water) mix and rest for 5 minutes.
- In a large bowl mix sift flour and add other dry ingredients: Baking soda, baking powder, cinnamon, salt, and ginger. Mix and combine all together.
- In another bowl mix together liquid ingredients this includes Zucchini, sugar, canola oil, and soy milk. Whisk until all are combined.
- Now combine the two mixture. Slowly pour dry mixture with Zucchini mixture.
- Pour your mixture into your baking pan.
- Bake for about 45-60 minutes, or when a toothpick inserted and comes out clean.
- Let the cake cool down for about 10 minutes and start preparing your toppings.
- For this recipe I chose lemon Glaze
Easy Dairy Free Zucchini Cake
Ingredients
- 2 Cups Zucchini about 2 medium sizes make sure to remove excess water
- 2 Cups All Purpose flour for a Gluten free version use Gluten free flour
- 1 Cup white cane sugar
- 2 Flax Egg optional
- 2 tbsp grated zest of Lemon optional
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground Cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ½ cup canola oil
- ¼ cup dairy free milk (I use soy milk)
Instructions
- Preheat oven to 180C or 350F.
- Grease baking pan with oil or place parchment paper.
- Grate zucchini and place in a colander. Make sure to remove any excess water but not too much so your cake will still be moist.
- Prepare your flax egg (2tbsp flax seed + 6 tbsp water) mix and rest for 5 minutes.
- In a large bowl mix sift flour and add other dry ingredients: Baking soda, baking powder, cinnamon, salt, and ginger. Mix and combine all together.
- In another bowl mix together liquid ingredients this includes Zucchini, sugar, canola oil, and soy milk. Whisk until all are combined.
- Now combine the two mixture. Slowly pour dry mixture with Zucchini mixture.
- Pour your mixture into your baking pan.
- Bake for about 45-60 minutes, or when a toothpick inserted and comes out clean.
- Let the cake cool down for about 10 minutes and start preparing your toppings.
- For this recipe I chose lemon Glaze
Notes
A healthy and easy dairy free zucchini cake or Courgette cake to enjoy as a snack or breakfast.
The cake will last in 4-5 days if putting in the fridge. I hope you can try this recipe and enjoy as much as I did. It’s actually a good trick if you have kids who don’t like and eat vegetables for sure they will appreciate it once they tasted its rich moist flavor and sweet blend.
My favourite veggie! I usually make a savoury flan; I never thought of using courgettes in cakes. Thanks for the idea. I’ll give it a go!
thank you Mihaela! let me know how is it 🙂 And maybe I‘ll try the flan next time
With eczema, I always appreciate a delicious looking dairy-free recipe! The lemon glaze on top sounds absolutely decadent. I cannot wait to make this! Thank you so much for sharing!
you’re welcome Cassie glad you like the recipe.
Sounds like a yummy recipe!
I never thought too but turned out to be good Lindsay! I hope you can try 🙂 Thanks
thank you Jennifer 🙂 It is!
I wasn’t sure about zucchini for cake – but this was amazing! The lemon glaze was an awesome addition too. Thanks!
This looks so nice, I’ll have to give this a go soon! Thank you for this recipe! Happy blogging 🙂
Glad you like it Mary-Ann 🙂 Happy Blogging Too!
It looks very delicious.Thanks for sharing
Thanks Lidia! I hope you can try 🙂
I haven’t had zucchini cake in so long and now I definitely want some! I will have to try this 🙂
Thanks Taylor! 🙂
Hi, I see you use canola oil in your recipe….I’ve read some pretty bad things about it. Are you ok with using it then?
Hi Wendy, before using canola oil I tried to research as well about it’s impact on health but until now there’s no proven research about it if its really bad. I have other baking recipes where I use olive oil. But somehow Canola oil is neutral oil and still best for baking/cooking. Please share where did you read it? Anything consumed too much will have an effect. Also it is better than consuming or using butter and margarine. Thank you for the comment. 🙂
I never realized zucchini counted as a fruit! This sounds really good. My grandma made a zucchini bread when I was growing up that was delicious–tasted a lot like banana bread. I’d love to try this one!
Hi Carrington, thank you so much! You’ll love it since Zucchini is neutral. Happy baking!
This looks soo good! Def trying!
Thanks Jen! 🙂 Hope you can try.
your recipes are always great, and this one is truly awesome!
yummy and fantastic instructions.
thanks for sharing!
thank you so much Hari!
I love zucchini bread but have never tried it with a lemon glaze. It sounds delicious, can’t wait to try it.
Thank you Stacy! Its really good 🙂
thank you Stacy!
Great recipe using a less known ingredient for dessets! thanks for sharing.
Thank you Bjha!
Looks like a great way to use up extra zucchini! Thank you for sharing!
Alyssa – https://coffeefitkitchen.com/
exactly! and a healthier dessert too 🙂Thanks Alyssa