Vegan Zucchini Cake

This works out great as muffins, just reduce the bake time. Yum!

I made the recipe exactly but used loaf pans instead. The cake was extremely moist and very easy to put together. Everyone in the office loved it and didn't know it was vegan. Will definitely make again

Amazing is an understatement! I always change a recipe a bit! I only had one zucchini, which was about 2 cups, so I added shredded apple to make up the difference. I cut the oil to 1/2 cup and subbed applesauce for the other 1/2 c. I used 2 cups regular and 1 cup whole wheat flour, and cut the sugar to 3/4 cup (which was PLENTY sweet) I totally forgot the salt! It seemed a bit dry to me as I was mixing (maybe because I subbed applesauce for the oil?) so I had to add a few splashes of soy milk. I did add about 1/2 cup of chocolate chips and baked it in a rectangular glass pan for 30 minutes.... oh and no way we could wait 30 min for it to cool before testing... :)

This cake was better than I thought it was going to be. Everyone I made it for loved it. I will make it again. It's very moist and yummy.

It turned out incredibly delicious, beautiful and easy to unmold, slice and serve. I had to bake it for 75 minutes and it was very moist and had a crisp golden crusty top. My substitutions were as follows: 1 1/2 c each of white and whole wheat flour, 1/2 c. sunflower oil and 1/2 c. Applesauce. I used 3 c. of packed shredded golden zucchini and added raisins and walnuts plus a dash of nutmeg. I used the given amount of sugar and it was quite sweet. I will use less next time. I did not frost it. I think this would taste great with fresh blueberries added.