Vegan Recipes - Desserts

Low Fat Zucchini-Applesauce Cake

By Audrey Smith Zucchini Cake

Bake in a large batch to make good use of a lot of zucchini. Freezes well up to 6 months. Makes a nice, firm loaf that slices easily without falling apart. Packs well in lunchboxes, too.

Ingredients:

2 cups whole wheat flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon soy flour mixed with 1 tablespoon water
2/3 cup sugar or 1/2 agave nectar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup applesauce or mashed bananas
1 cup shredded zucchini
3/4 cup raisins, dried cranberries, or nuts, if desired

Directions:

Preheat oven to 375 degrees. In medium size mixing bowl using a wooden spoon, stir together sugar, applesauce or banana, zucchini, and soy flour/water combination. In separate bowl, mix the rest of the ingredients together and combine with the sugar - applesauce mixture. Pour into oiled or greased loaf pan. Bake 45-55 minutes, or until toothpick inserted in center comes out clean.

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