I haven’t baked in a while, so I had a desire to bake something delicious and easy for a special end-of-summer treat. I decided to use the zucchini in my fridge to make a really moist cake (with an added health bonus), and add body to the batter and sweetness using applesauce. This cake is like the perfect melding of seasons – summer squash with autumnal apples. Am I subconsciously accepting the quickly arriving fall? Maybe this cake was a symbolic gesture of acceptance 😉.
I call it A to Z cake for many reasons. Firstly, I named it that because its main ingredients are Applesauce and Zucchini, and secondly because it is an easy cake to make from A to Z. Last but not least, it has real nutritional value with zucchini and apples both having high levels of vitamin A and apples being good sources of Zinc. And not to mention, its moist, cinnamon-y, and super delicious.
You could choose to top this with a simple glaze or some vegan cream cheese icing, but to me, this baby is perfect as is.
1/2 cup sugar
1/3 cup brown sugar
1 1/2 cup applesauce (or 3 – 4oz cups)
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 cup shredded zucchini (1 medium zucchini)
1/2 cup chopped walnuts
coconut oil spray or vegan butter
Preheat oven to 350 degrees. Grease a 8×8′ pan with either coconut oil spray or vegan butter. In a large mixing bowl, whisk together the sugars, applesauce, vegetable oil, and vanilla extract. In a separate bowl, mix flour, baking soda, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and mix together fully. Fold in zucchini and walnuts. Pour batter into the prepped pan and bake for 45-50 minutes or until a toothpick comes out clean.