2CupsZucchiniabout 2 medium sizes make sure to remove excess water
2CupsAll Purpose flour for a Gluten free version use Gluten free flour(250g)
1Cupwhite cane sugar(201g)
2tbspgrated zest of Lemonoptional
¼cupdairy free milk (60ml) (I use soy milk)
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
For this recipe, I did not use flax egg I forgot to prepare the mixture but the result is still good and the cake didnt break at all.I bake this dairy free Zucchini cake for about 50 minutesNUTRITIONAL FACTSTotal Fat 11.3g(15%), Saturated Fat 0.9g(4%), Cholesterol 0, Sodium 69mg(3%), Total Carbohydrate 40.7g(15%), Dietary Fiber 1.1g(4%), Total Sugars 20.7g, Calcium 32mg(2%), Iron 1mg(8%), Potassium 147mg(3%)-recipe analyze by VeryWell