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    You are in: Home / Recipes / Vegan Zucchini Cake Recipe
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    Vegan Zucchini Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 17, 2014

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

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    • on August 05, 2011

      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

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    • on February 18, 2010

      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... :)

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    • on July 05, 2008

      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.

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    Nutritional Facts for Vegan Zucchini Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 320.0
     
    Calories from Fat 125
    39%
    Total Fat 13.9 g
    21%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 226.4 mg
    9%
    Total Carbohydrate 47.0 g
    15%
    Dietary Fiber 1.3 g
    5%
    Sugars 27.3 g
    109%
    Protein 2.8 g
    5%

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