Vegan Zucchini Snack Cake (revisited)

by Megan on May 27, 2015

Vegan Zucchini Snack Cake // take a megabite

I made this snack cake in 2010! When I first moved into the flat I live in now. Life is completely different now (hell yes), but this cake (and Elliotto) have stayed awesome. SO! Since I made this cake before, I’ve dealt with a broken fridge, mini ant families x 3, flooding through my windows, flooding in the basement, quit one job, got another one, cut my hair, fell off my bike, broke probably like 19.5 glasses, made a bunch of ice cream, gotten more tattoos (valentine mermaid, s’mores campfire, lighting bolt, XO, arrows, popsicle & ice cream cone), started running, started therapy, figured some things out, didn’t figure some things out and here we are! With cake! Cool.

Anyhow! This time when I made this cake, I cut down on the sugar and used some graham flour. Tastes like a breakfast dream, if you ask me. I’m all “NO DESSERT ‘TIL PORTLAND!” But I’ll eat zucchini cake and call it a breakfast and not a dessert and will sample cookie dough, but not eat the cookies and I’m going to Portland tomorrow and I CAN’T WAIT!

Vegan Zucchini Snack Cake // take a megabite

Vegan Zucchini Cake
Adapted from The Post Punk Kitchen via this post

Ingredients:

  • 2 small/medium zucchini, grated
  • 2 ripe bananas, mashed + smashed
  • 1 cup canola oil
  • 1 t vanilla
  • 1 1/2 cups graham flour or whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 heaping cup of brown sugar
  • 1 t salt
  • 1 t baking soda
  • 1 t cinnamon

Directions:

  1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, set aside. In a medium bowl, beat zucchini, bananas, oil and vanilla with an electric mixer or vigorous stirring. Stir in remaining ingredients.
  2. Pour into the prepared bundt pan and bake in the preheated oven for 45-60 minutes, or until a knife inserted in the center comes out clean. Cool upright for 15 minutes before inverting onto cooling rack or cake stand. Allow to cool for at least 30 minutes before slicing. Serve with slivered almonds.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Elliot and Ben are BFF. Backyard beers.
Popsicle tattoo and new shoezzzz! Carry Bradshaw drinks.

 

{ 4 comments… read them below or add one }

Jenna May 27, 2015 at 7:56 am

This looks so delicious, I love how it is vegan! I love making zucchini snack cake in the summer, its a delicious snack. Definitely have to try this recipe!

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Stephanie @ Girl Versus Dough May 27, 2015 at 11:39 am

Snack cakes are the best! I haven’t had my zucchini baked good fix yet this spring, and that needs to change starting with this bomb recipe.

Reply

Cindy May 28, 2015 at 1:39 am

Portland is excited for your visit!! and I am always excited about breakfast cake!

Reply

Tamanique June 5, 2015 at 9:12 am

Yum. I always overlook zucchini for carrots when it comes to baking, but this makes me really crave that snack cake. Thanks!

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