all cake sweets

The Greatest Healthy Zucchini Cake (vegan)

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I’m banning modesty from this post. This zucchini cake deserves so much better than what modesty can afford it.

I’m a bit antsy to be posting a recipe for “The Greatest Healthy Zucchini Cake” after a recipe for “The Best Veggie Lasagna,” but I think that’s mainly caused by my lack of posts. Up until this zucchini bread, nothing I made inspired me enough to write about it.

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College has started up again, but because I’m living off campus I have my own kitchen. Lately I’ve been honing my healthy banana bread making skills (I’ve been taking a lot of bananas from my dining hall…), but that’s still a recipe in progress.

That’s, however, irrelevant. Back to what’s important.

This zucchini cake.

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This zucchini cake is soft, perfectly moist, and loaded with zucchini and chocolate chunks. It’s also really, really healthy as far as cake goes, made with only ¼ cup oil, no processed sugar, and sprouted spelt flour. (Truth be told I’m a bit surprised it turned out so well.) I also added a oatmeal crumble topping, which was probably one of my smartest ideas of the semester (besides faking LaTex, but that’s another story entirely).

I’m a huge fan of sharing food with others (well, except sushi. Sharing sushi tests my generosity), but I’m finding it really hard to convince myself to share these. This is my 2015 recipe. Really, really, really.

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The Greatest Zucchini Cake

In a bowl combine:

  • 1 ¾ cup shredded zucchini (1 large zucchini)
  • ¼ cup oil
  • ½ cup dry sweetener (I used erythritol, sugar or coconut palm sugar should also works)
  • 2 tbs buttermilk powder (or 1 tsp lemon juice to keep the recipe vegan)
  • 1 tsp vanilla extract

Stir in:

  • 1 cup spelt flour (or regular all purpose flour)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • (optional) ¼ cup chocolate chips

Pour batter in a greased 8×8 pan. In a small bowl combine:

  • ¼ cup spelt flour
  • 2 tbs instant oats
  • 2 tbs coconut palm sugar
  • 1 tbs coconut oil

Stir until a crumbly mixture forms, and then sprinkle on top of the batter. Bake for 30-35 minutes at 350 degrees, or until a knife comes out clean.