We come up with a lot of recipe ideas when we brainstorm. I have notebooks filled with all sorts of dessert ideas. I could work on a new dessert idea every week and be busy for a very, very long time! Sometimes we are inspired by the time of year and sometimes it’s holidays and events in our lives that spark the creative flame. This time, it was Jessica’s garden and the insane amount of produce that was ready all at one time. This week it was zucchini. We have already worked on zucchini bread, zucchini lasagna, and zoodles recipes, just to name a few. Some made the cut, others didn’t. What else could you possibly do with zucchini? I figured, if you can put carrots and beets into a cake, why not try to make a zucchini cake?
And can I just tell you – it is amazing! I have made a ridiculous amount of cakes in my day, but I put this dairy and gluten free zucchini cake right up there at the very top of my all time favorites. Now even though I have to admit that whatever recipe I am working on tends to get a temporary ride at the top of the favorite list, this zucchini cake has staying power. Since writing this recipe, I have made this cake another four times and that is definitely a record!
Originally, I did not add the walnuts to the cake batter, but just had them in the glaze. They really add a wonderful taste and texture to this cake. But if necessary, they can be omitted from the cake batter and glaze. The cake will still be delicious.
Just sweet enough and warm with spice, it is perfect for any time of the day. My husband loves to take it to work to enjoy with his morning coffee. We love it with the brown sugar walnut glaze, but the zucchini cake is delicious all on its own.
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