zucchini coffee cake Something Vegan Squash Week

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2 cups grated zucchini
1 cup organic sugar
1/2 cup oil (I used canola)
1/2 cup non-dairy milk
2 tsp. vanilla extract
1 tsp. lemon juice
2 3/4 cups all-purpose flour
1 Tbsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup raw pecans, chopped

Preheat the oven to 350 degrees Fahrenheit. To a bowl, add zucchini, sugar, oil, non-dairy milk, vanilla, and lemon juice. Stir well. Add flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir until well combined. Add pecans, and fold in. Pour the batter into a greased bundt pan, and spread smooth. Bake 50-55 minutes. Let cool almost completely in the pan, before removing it to serve. I topped it with a dusting of powdered sugar.

If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!

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7 thoughts on “zucchini coffee cake Something Vegan Squash Week

    1. No– I’m using the term coffee cake–meaning a cake meant to be eaten with coffee, or for breakfast. Sorry for any confusion!

  1. Wow, this is so amazing. I never would have thought to use zucchini and turn it into a cake. I love this so much!! 💗💗

    1. +somethingvegan You’re most welcome! I’ve had it, but never made it. I’m definitely going to give this recipe a try! 💗💗

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