Vegan ZUCCHER CAKE

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Optional: 1/2 cup chopped nuts or raisins

For the frosting (optional):

• 1/2 cup vegan butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons non-dairy milk (such as almond or soy milk)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract. Mix until well combined.
3. In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. If using, fold in the chopped nuts or raisins.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
9. If making frosting, beat the softened vegan butter in a mixing bowl until creamy. Gradually add the powdered sugar, vanilla extract, and non-dairy milk, mixing until smooth and creamy.
10. Once the cake has cooled, spread the frosting over the top. Slice and serve!