Soft n’ fluffy sweet cake full of vegetable goodness. This high protein, whole grain zucchini cake is the perfect dessert or snack and can be topped with anything your heart desires! You can have your cake and eat it too with this recipe.
We’re heading into spring which means the return of wonderfully fresh produce!
Over the next few weeks it’ll be a great time to enjoy lots of fruits and vegetables. And since I’ll be stocking my fridge with tons of fresh produce I like to think of creative ways to use it up.
That includes…baking with vegetables! *gasp*
Think beyond carrot cake and consider baking with ZUCCHINI! Zucchini bread is pretty popular and I’ve even heard of people baking it into chocolate cake. Whatever you use it for, the number one thing I love about zucchini is it’s versatility!
From sweet to savory it works in all sorts of dishes and baked goods. For example, it can be filled with flavorful mediterranean ingredients, or baked with chocolate into a decadent fudgy brownies. In today’s case, I’ve used it to create a moist, fluffy, deliciously healthy vanilla cake.
Each slice is high protein, full of fiber, and whole grains. Naturally gluten-free, you can feel good about having a few slices whenever a cake craving strikes.
I like topping mine with vegan frosting or even a little bit of vegan butter and honey. Nothing better than a fresh-baked slice of zucchini cake with warm melted butter filling all the nooks and crannies.
Gluten-Free Vanilla Zucchini Cake
- Prep Time: 10 mins
- Cook Time: 24 mins
- Total Time: 32 mins
- Yield: 1 cake (8 slices) 1x
- Category: Sweet Snacks
- Preheat oven to 350.
- Combine all the dry ingredients together in a bowl. Add in half the grated zucchini and the remaining wet ingredients. Blend together until smooth. Stir in remaining grated zucchini.
- Scrap the batter into a parchment paper lined 9-inch baking pan and bake for 20-24 minutes until done.
You know the saying “you can’t have your cake and eat it too”?
Well in this case, YOU CAN! Have you ever seen a healthier cake recipe? No added sugars, whole grain, and high protein!
Anybody have any birthdays coming up? This cake would be awesome for making a double batch of and then layering with cream cheese frosting. 😉
Well I am off to make another batch of this cake right now! I just ran out of the slices I had stashed in the freezer, so it’s definitely time for another. Join me?
What’s your favorite fruit or veggie to bake with?
Have you ever baked with zucchini before?
Cake or frosting? What team are you on?