Right about now you are probably all thinking, ‘ Ok, this woman is officially crazy’, but truly, this cake is fabulous! And this is coming from a girl who does not DO zucchini in any shape or form!! This recipe is, you guessed it, from my favourite vegan cookbook, “Have Your Cake and Vegan Too”.
1 1/2 Cups plus 2 T flour
3/4 Cup plus 2 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 Cup milk
1/4 t mild vinegar
1/4 Cup oil
1 t vanilla
1 Cup packed finely shredded zucchini drained of excess juice
Make 1 single layer cake.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes. Add the oil and vanilla and mix to combine. Add the dry ingredients. Add the zucchini and mix in evenly.
Bake for 22-28 minutes for 1 cake. Let cool in the pans on the cooling rack for 20 minutes.
Some vanilla buttercream icing on this baby is fantastic!