Vegan Zucchini Cake Recipes

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VEGAN ZUCCHINI CAKE



Vegan Zucchini Cake image

Make and share this Vegan Zucchini Cake recipe from Food.com.

Provided by squirro

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

2 1/2 cups fresh zucchini, grated peeled
2 ripe bananas, mashed well
1 cup canola oil
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract

Steps:

  • In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla.
  • Stir well or beat with electric mixer if you want to be fancy.
  • In a large bowl, combine all remaining ingredients, except chocolate chips or walnuts.
  • Add wet mixture to dry, mix well and add chocolate chips or walnuts.
  • Pour into lightly greased and floured bundt pan.
  • Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean.
  • Let cool upright 15 minutes, then invert onto cooling rack.
  • Allow to cool 30 minutes before tasting.
  • Enjoy!

Nutrition Facts : Calories 320.1, Fat 14, SaturatedFat 1.1, Sodium 226.5, Carbohydrate 47, Fiber 1.3, Sugar 27.3, Protein 2.8

ZUCCHINI CORN CAKES {VEGAN}



Zucchini Corn Cakes {Vegan} image

Provided by Veg Life Staff

Number Of Ingredients 15

FOR THE ZUCCHINI CORN CAKES:
1-1/2 Zucchini (shredded (no need to drain))
1/2 C Corn (fresh is best but you can also use frozen (defrosted), or canned in a pinch)
1/4 C Onion (shredded or minced)
1/2 C Cornmeal
1/2 C All-Purpose Flour
1 Tbl Non-Dairy Milk (I use So Delicious brand Coconut Milk)
2 Tbl vegan Parmesan
Salt & Pepper (to taste)
Vegetable Oil (for pan frying)
FOR THE DIPPING SAUCE:
1 C vegan Sour Cream (Tofutti or Follow Your Heart both make good vegan versions)
1/4 C vegan Parmesan (Parma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor)
1 tsp Dijon Mustard (or more to taste)
Salt & Pepper (to taste)

Steps:

  • Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
  • Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
  • To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
  • Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
  • We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
  • Allow to get golden brown on both sides and cooked through.
  • While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
  • Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
  • Serve warm.
  • Makes about 20 mini or 8-10 large.

VEGAN ZUCCHINI FRITTERS



Vegan Zucchini Fritters image

These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy for a wonderful light meal.

Provided by Alison Andrews

Categories     Appetizer     Entree     Savory

Time 27m

Number Of Ingredients 11

3 1/2 cups Grated Zucchini ((490g) measured/weighed before squeezing out excess water)
1 tsp Salt
1 cup All Purpose Flour ((125g) )
1/4 cup Nutritional Yeast
1 1/2 tsp Baking Powder
1/2 tsp Crushed Garlic
2 Spring Onions (Chopped*)
1/4 cup Vegan Butter ((56g) Melted)
2 Tbsp Olive Oil (for frying)
1 Recipe Vegan Sour Cream
Spring Onions (Chopped)

Steps:

  • Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
  • Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
  • Add in the melted vegan butter and mix into a thick batter.
  • Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
  • Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
  • Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
  • Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
  • Serve with vegan sour cream and chopped spring onions.

Nutrition Facts : ServingSize 1 Fritter, Calories 142 kcal, Sugar 1.6 g, Sodium 417 mg, Fat 7.9 g, SaturatedFat 2.2 g, Carbohydrate 14.6 g, Fiber 1.3 g, Protein 2.9 g

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

An easy Vegan Zucchini Bread recipe with a moist, sweet cinnamon crumb filled with crunchy pecan. A great recipe to use all your summer zucchinis and enjoy a nourishing sweet piece of bread.

Provided by Carine Claudepierre

Categories     Breakfast

Time 1h5m

Number Of Ingredients 14

1/4 cup Light Olive Oil (or vegetable oil)
2 tablespoons Unsweetened Almond Milk
1/2 cup Unsweetened Applesauce (or mashed bananas)
1/4 cup Unrefined Cane Sugar (or white sugar)
1/2 cup Light Brown Sugar (or coconut sugar)
1 cup Shredded Zucchini (packed, drained from their liquid)
1 1/2 cup All-Purpose Flour (or White whole wheat flour)
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
1/2 cup Chopped Pecans

Steps:

  • Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
  • First, cut and discard the extremities of zucchinis. Peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
  • Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
  • Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside.
  • In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
  • Stir in shredded, drained shredded zucchinis, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
  • In another bowl, combine flour, baking powder, baking soda and chopped pecans.
  • Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread.
  • Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
  • Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
  • Slice the bread after a few hours. 3 hours is ideal for easy slicing.

Nutrition Facts : ServingSize 1 slice, Calories 159 kcal, Carbohydrate 30 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 167 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g

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