Vegan Zucchini Apple Bread Cake

Pieces of chopped zucchini & apple make this a delightful Sunday brunch treasure.

Down to the last zucchini & knew I wanted to make a bread.
It's something I just used to enjoy eating, especially homemade.
More than for salt & pepper dishes, this zucchini featured special treat is best moist, spicy, sweet, & nutty,
Google search lead me to The Clean Eating Mama's recipe for Vegan Zucchini Bread Muffins.
Though with some minor pluses and minuses here and there, I used her recipe as an exceptional basis to satisfy my craving.

Captured in beautiful Black & White With Raspberry Preserves.

Vegan Zucchini Apple Bread Cake Ingredients and Preparation

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup sugar
1/2 cup unsweetened apple sauce
2 tablespoons coconut oil
1 cup finely chopped zucchini
1 chopped small apple
1 teaspoon maple syrup
1/4 cup plain soy milk (8th Continent is always great!)
1 teaspoon cocoa (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees and grease/flour a nine inch cake pan.

After dicing my zucchini & apples, I hand mixed them with squeezed lemon. Optional step of course.

After blending dry & wet ingredients add zucchini/apple mixture.

Until evenly coated.

Place aromatic baby into the oven & wait about 25-30 minutes- always making sure to fork it!

Pretty!

Mmmmmhmmmmm.

Perfect!
Rich, soft triangular paradise, the brown sugar sweetness, warm fragrant spices, bits of chopped zucchini and apple, and crunchy walnuts tastes utterly divine. I highly suggest eating alone, but if companions are so desired-  fresh fruit, preserves or a smidgeon of peanut butter along with a mug of tea or hot chocolate will do nicely.
So very, very good!