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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

baked dairy free zucchini cake in a loaf pan

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.

RELATED RECIPES

baked dairy free zucchini in a loaf pan

Dairy Free Zucchini Cake

Jeannie
Dairy-free and vegan Zucchini cake is a perfect combination of enjoying a sweet treat while eating vegetables. It's healthy and delicious.
5 from 28 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 7 pax
Calories 321 kcal

Equipment

  • Grater
  • Mixing bowl
  • measuring cups and spoons
  • spatula
  • Loaf pan

Ingredients Needed
  

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

Glaze (Vanilla Flavor)

  • 2 cups icing sugar (sifted)
  • 6 tablespoon vegan butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon water

Lemon glaze

  • 1/2 cup sifted icing sugar
  • 1 teaspoon 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.
  • Slowly add wet ingredients. Mix well until everything is combined.
  • 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.
  • Adding glaze is optional. Just mix glazing ingredient and pour on top once the Zucchini cake has cool down.

Notes

For this recipe, I did not use flax egg and the cake did not break at all.
There’s no need to peel Zucchini, its skin is very nutritious.
Keep in the fridge in a glass container and it can last up to more than a week.
 
NUTRITIONAL FACTS
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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Keyword dairy-free, Vegan, zucchini cake

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Dairy Free Zucchini Cake
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73 Comments

      1. 5 stars
        I’m still to make it; your recipe is on my fridge pile. :)))but I made a flan meanwhile, I shall post the recipe at some point…

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