Mediterranean Diet Zucchini Coffee Cake that is also vegan diet friendly.
This tasty dessert cake tastes like a burst of sweet, chewy, and moist goodness in every bite.
Mediterranean Diet Zucchini Coffee Cake
This is a dairy free cake that is sweetened with dates.
Not only is this zucchini cake Mediterranean diet friendly, it is also vegan.
Did you try my recipe for No Bake Vegan Carrot Cake Bars?
That is a similar dessert recipe to this one as it is also sweetened with dates. Both desserts are delicious ways to incorporate fresh produce in a dessert.
This recipe would taste great with optional chopped walnut stirred in. You can find a selection of chopped walnuts here.
Zucchini can more than just flavor to a recipe.
It also adds plenty of nutrients including vitamin c and potassium.
However, when added to baked goods, zucchini provides a source of moisture. This is in addition to improving the texture of what is is baked in to.
There is a reason why dates are a favorite ingredient in many recipes.
This is especially true in vegan and healthy baking.
Softened and pitted dates add a rich and tasty sweetness to baked goods.
Also, the dates add to the thick and moist texture that makes the dessert even more enjoyable.
Tips for making zucchini coffee cake.
It is important that you use dates that are softened to make the cake layer of this recipe. If your dates seem dry then you can soak them in hot water for ten minutes and then drain them in order to soften them up.
Here are some more great tips for you.
- Whole wheat flour is used in this recipe to make it more Mediterranean diet friendly. You can use an alternative flour however, you may need to adjust the ingredients as needed.
- Rolled oats are ground up to get them to a better texture for cake. Feel free to use an oat flour instead.
- You can shred your zucchini using your method of choice. However, I suggest that you place the shredded zucchini on a clean kitchen towel or small stack of paper towel to drain as it will be watery.
How to store leftover zucchini cake.
Leftover cake should be stored in an airtight container. If properly stored and refrigerated, this cake should keep for about a week to ten days.
By the way, while you are here you may also be interested in these ideas.
- Vegan Apple Crisp Recipe
- No Bake Vegan Carrot Cake Bars
- Vegan Marble Cake with Orange
- Mediterranean Diet Chocolate Zucchini Bread
- Vegan Chocolate Granola Bars
- Mediterranean Diet Cranberry Orange Muffins
- Vegan Strawberry Crumble Cake
- Easy Pumpkin Pie Hummus
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About this recipe for coffee cake.
This is a delicious zucchini cake that is friendly to both the Mediterranean and vegan diets. Because this is a coffee cake, it also has an optional sweet and crunchy topping that can go on top of it.
Dates are used to sweetened this cake.
Also used in this cake is whole wheat flour as well as rolled oats. This cake can be the perfect idea for anyone looking for creative uses for zucchini.
Ingredients needed to make this coffee cake.
- Zucchini. The zucchini should be shredded and then allowed to drain while you prepare the recipe.
- Dates. The dates should be softened and with the pits removed.
- Rolled Oats. please make sure that you are using ‘rolled’ or ‘old fashion’ oats and not quick oats.
- Whole Wheat Flour. An alternative flour can be used however, you may need to make adjustments in the amount that is used as needed.
- Baking Powder. Your baking powder should be fresh.
- Ground Cinnamon and ground nutmeg add a nice accent to the flavor.
- Vegan Milk. while soy milk is the vegan milk of choice in this recipe, oat milk or another vegan milk can also work.
Ingredients needed to make the optional vegan Crumble topping.
- Flour. As long as it measures like all purpose flour, you can use the flour of choice (½ cup).
- Dark Brown Sugar. Feel free to use alternative as long as it is granular and also measures like brown sugar (½ cup).
- Ground cinnamon. Adds additional flavor (1 teaspoon).
- Butter alternative. This should be melted (¼ cup). Vegan folks can use a butter alternative such as melted coconut oil.
How to make Mediterranean Diet Zucchini Coffee Cake
Preparation: 15 minutes
Bake Time: 45 minutes
Servings: 9
- Start by shredding your zucchini and allowing it to drain on a stack of paper towels or clean kitchen towels. Also, prepare your dates by soaking them to soften if needed and also removing the pits once softened.
- Preheat your oven to 350. Prep a square baking dish for nonstick. I like to use parchment paper that overhangs the sides of the baking dish for a recipe such as this one.
- Place the oats in a strong blended and pulse them three to four times or as needed to grind them down not quite to a flour-like consistency. Transfer the oats to a large mixing bowl and use a fork or a whisk to blend in the flour, baking powder, cinnamon and nutmeg. Then stir in the milk.
- Add the zucchini to the mixing bowl and fold it in using a rubber spatula or similar utensil. Then transfer the batter to the prepared baking dish.
- For the topping, combine the melted butter alternative, flour and cinnamon until it reaches a crumble consistency. Sprinkle this over the cake.
- Bake for 40-45 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature before serving.
Expert Tip 👉 Make sure that your shredded zucchini is allowed to drain before adding it to this recipe. Too much water can alter the consistency of the cake as well as its ability to properly bake.
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Mediterranean Diet Zucchini Coffee Cake, a delicious dessert recipe made with oats and sweetened with dates. Vegan.
Table of contents for this recipe.
Mediterranean Diet Zucchini Coffee Cake,
Ingredients
- 1 ½ cups Zucchini – shredded
- 1 cup Dates – soft and pitted
- 1 ½ cups Rolled Oats
- 1 cup Whole Wheat Flour – see post for alternatives.
- 1 tsp Baking Powder
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 1 ½ cup Soy Milk – see post for alternatives.
Optional topping ingredients- vegan butter, dark brown sugar, ground cinnamon & additional flour.
Instructions
- Start by shredding your zucchini and allowing it to drain on a stack of paper towels or clean kitchen towels. Also, prepare your dates by soaking them to soften if needed and also removing the pits once softened.
- Preheat your oven to 350. Prep a square baking dish for nonstick.
- Place the oats in a strong blended and pulse them three to four times or as needed to grind them down not quite to a flour-like consistency. Transfer the oats to a large mixing bowl and use a fork or a whisk to blend in the flour, baking powder, cinnamon and nutmeg. Then stir in the milk.
- Add the zucchini to the mixing bowl and fold it in using a rubber spatula or similar utensil. Then transfer the batter to the prepared baking dish.
- For the topping, combine the melted butter alternative, flour and cinnamon until it reaches a crumble consistency. Sprinkle this over the cake. Bake for 40-45 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
