Eggless Zucchini Cake – This is definitely one of the tastiest cake I have eaten. And I can call it healthy also as it has Zucchini in it. Do your kids eat Zucchini? More important do you like Zucchini 😉
Well, I do and so does my hubby ( he is the health conscious one) but my kids hate it. I even had a hard time getting my son to taste this cake just because he knew it has zucchini in it.
This is my sister’s recipe. Did I tell you that I learned to bake a cake from her? She is a really good cook. Well, takes after my mother I think 🙂
Zucchini was not readily available in India a few years back at least not in our neighborhood vegetable market but now in winters, we can get really good fresh zucchini. Because of its health benefits, we try to incorporate it in many recipes. we make its soups, stir-fries, sneaked it in pav bhaji, pasta sauce. I hope my son is not reading this post;-)
But since I have eaten this Zucchini cake I have no worries about making kids eat Zucchini. Flavor of cinnamon is so strong that kids will not even realize that this cake has zucchini in it unless they saw you putting zucchini in it like mine did 🙂
How to make Eggless Zucchini cake
recipe source: Anu Jain
Preparation time: 10 minutes
baking time: 25- 30 minutes
1½ cup plain flour
1/2 cup walnuts chopped
½ tsp baking powder
¼ tsp baking soda
1 cup sugar
¼ cup milk
1 cup zucchini ( peeled and grated)
½ tsp salt
½ tsp cinnamon
½ cup oil ( I have used olive oil)
Note: I have not used walnuts because my younger son does not like nuts in cakes but they definitely add to the recipe. Don’t skip them.
my sister uses ½ tsp baking soda but I have used ½ tsp baking powder and ¼ tsp baking soda. Again personal preference. you can use either.
To make Eggless Zucchini cake
Sift together flour, salt, baking soda, and baking powder.
In a bowl mix sugar with warm milk.
Add grated zucchini to sugar milk mixture and beat so that all the sugar dissolves.
Add oil to the batter and give it a good mix.
Now add the flour mixture, cinnamon, and nuts to it and fold well.
This is how thick my batter looks.
Shift it to a greased baking pan. tap the pan on counter 2-3 times to release trapped air.
Bake in a preheated oven at 180° C for 25-30 minutes till golden brown or toothpick inserted comes out clean. Take it out of the oven and cool on a wire rack.
Enjoy it with your morning tea, in breakfast, with evening tea or in dessert.
Eggless Carrot Cake Recipe