Healthy And Easy Dairy Free Zucchini Cake Recipe

Updated: 23 April 2022

Dairy Free Zucchini Cake, is a great combination of a sweet treat and vegetables baked together. 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 and vegan.

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WHY YOU’LL LOVE THIS CAKE

• This zucchini cake is dairy free and vegan.
• You’ll only need one bowl to combine all the ingredients.
• It’s moist and has the right sweetness.
• This recipe is perfect to incorporate veggies into your baking.
• It’s bursting with flavor from the cinnamon with a hint of ginger, add some cinnamon on top before baking too.

Enjoy this Dairy Free Zucchini Cake

Benefits of Zucchini / Courgette

• High in antioxidants.
• Zucchini is rich in many nutrients.
• Promotes healthy digestion.
• It may help lower blood sugar levels 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.

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.

Zucchini is commonly known in countries like the United States, Australia, Sweden, and Germany. Courgette is the term used in France, Belgium, the United Kingdom, Ireland, New Zealand, and some parts of 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 flavor.

(source: Healthline)

TRY THIS ZUCCHINI STIR FRY VEGGIES

EQUIPMENT NEEDED

Grater – we want our zucchini grated but not mushy in this recipe.

Mixing bowl – combine all the ingredients wet and dry.

Measuring cups and spoons – for accurate measurements.

Spatula – mix all the ingredients.

Loaf Pan or any baking tray of your choice.

GLUTEN-FREE AND VEGAN

This recipe is not yet tested with a gluten flour, but if you have gluten-free flour that you use in baking let me know in the comments.

This courgette cake is dairy-free and vegan, no eggs are needed and you can use oat milk or soy milk.

SUBSTITUTIONS

I made this cake several times and alternated dairy-free milk from oat, soy and almond but all are unsweetened.

For the sugar, brown and white sugar can be used.

Flax egg is optional, you can skip it in making this recipe.

Ingredients

• 327g Zucchini or about 2 cups/medium size 
• 2 cups (250g) All-Purpose flour 
• 1 cup (180g) brown sugar
• ½ teaspoon baking soda
• 2 Flax Egg (optional)
• 2 tablespoon grated zest of Lemon (optional)
• 1 teaspoon baking powder
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ½ cup (120ml) canola oil
• ¼ cup (60ml) dairy free milk

Toppings

With or without glaze this dairy free zucchini cake is totally enjoyable.

Here is some frosting you can make:

Vanilla Frosting

• 2 cups icing sugar (sifted)
• 6 tablespoon dairy free butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon water
• Mix all together and pour on top of the Zucchini cake

Lemon Glaze

• ½ cup icing sugar
• 1 teaspoon lemon juice
• Mix all together and pour on top of the Zucchini cake

Make this Zucchini Cake

Preheat the oven and prepare your baking pan by brushing with some oil or using parchment paper.

Wash, pat dry Zucchini and grate in your mixing bowl you may remove excess water but not too much. The juice of it will be good to make this recipe extra moist.

If using flax egg, combine flaxseed and water and let it sit for 5 minutes until thick. (2 tbsp flax seed plus 6 tbsp cold water)

In the same bowl add all the ingredients wet and dry and mix well.

Transfer to your baking pan and bake for about 45-60 minutes or until a toothpick is inserted and comes out clean.

Once baked, let it cool down for 10-15minutes before adding the glaze.

Serve and enjoy.

RECIPE NOTES

There’s no need to peel Zucchini, its skin is very nutritious. But make sure to use organic Zucchini or wash thoroughly.

Keep in the fridge in a glass container and it can last up to more than a week.

NUTRITION DETAILS

This dairy free zucchini cake has approximately 321 calories per serving. Total Fat 16.6 | Saturated Fat 1.3g| Cholesterol 0mg | Sodium 274mg| Total Carbohydrate 42.2g | Dietary Fiber 1.4g | Total Sugars 26.6g | Protein 3.1g| Vitamin D 4mcg| Calcium 76mg| Iron 2mg | Potassium 233mg

The nutrition calculator is based on using an online nutrition calculator (verywellfit) and for reference use only.

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