These miniature vegan heart-shaped waffles are fun to create with kids. Add syrup, vegan butter, or powdered sugar over top.
| Servings: | 40 |
| Yield: | 4 loaves |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts
- 2 cups grated zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
- In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
- Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 133 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great zucchini bread. I used 1&1/2 cups of sugar. And 1/2 cup applesauce and 1/2 c vegetable oil. And 3/4 cup chopped walnuts. It only filled 2 bread tins for me
Made this today. Taste is good but there’s no way the amount of batter is enough for 4 loaves. As mentioned by others, pan size needs to be included in the recipe.
I made mine with chocolate chips. It made three nice sized loaves in the loaf pans.
Easy recipe. I changed it up a bit. 1st. – instead of 2 cups of sugar I only added 1 cup. 2nd. – I added 1/2 of chocolate chips. 3rd. – I made the recipe into muffins. It made 36 servings. The calorie count will be a little different. My husband really liked them. Easy to freeze and grab one whenever I need a sweet little treat.
No clue why this wasn’t the prettiest loaf I’ve ever made. But this is some “D” good zucchini cake/bread. I did add some dried cranberries, and that was a delicious and pretty addition. But I think what I liked even more was that it wasn’t overloaded with spices. I really appreciated just the conservative two teaspoons of cinnamon.
Just wondering what size loaf pans? I would like to give this a try.
I thought this cake was wonderful but it sure didn’t make four loaves. I would like a measurment of the zucchini not knowing what size the cook used. It is great and I am making it again today.
This was good with cream cheese frosting, but did not stand well on its own.
I doubled the recipe as the ingredents and I had cookie dough. After I added 3/4 cup if water to it, It was more like cake batter. Baked great and tasted really good.
This recipe was absolutely fantastic! This is the first Zucchini cake I ever made, and the only recipe I will ever need! Thanks for sharing!
The best zucchini cake recipe! Although I made some adjustments, instead of 2cups of grated zucchini I increased it to three..for me it tastes better and more moist..Thank you for sharing this wonderful recipe
Thanks a lot. It is really delicious. I bake a zucchini cake whenever I am invited to a dinner. And my friends enjoy it as well.
Excellent moist cake – I used 1 cup apple sauce in place of vegetable oil to make it a “non-fat” cake. Came out great!!
DELICIOUS !!!!! Don’t be afraid to try it because of zucchini , if you do you’ll be missing out on the best !!!!! My kids loved it .