Zucchini Cake

Adapted from Joy the Baker

INGREDIENTS:

• 1 1/2 cups unbleached flour
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

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• 3 tablespoons ground flax seed meal
• 1/2 cup plus 1 tablespoon almond milk
• 1/8 teaspoon vinegar
• 1/2 cup Earth Balance coconut spread, melted
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 3/4 cup brown sugar

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• 2 1/2 cups shredded zucchini
• 1/2 cup chopped walnuts

METHOD:

• Preheat oven to 350 degrees
• Grease square 8 inch by 8 inch cake pan
• In a large bowl which together flour and dry ingredients in first section
• In food processor, blend wet ingredients in second section
• Fold wet ingredients into dry ingredients - will be very dry
• Stir in zucchini - this will moisten the dough
• Stir in nuts
• Bake for 1 hour 15 minutes; cool in pan for 20 minutes