Dessert can be an efficient and delicious way to get in more vegetable servings per day—no, really. Certain veggies make for a great base to breads, cakes, and cupcakes, just think about carrot cake and pumpkin bread. You can either hide the vegetables in the mix or play off of their inherent sweetness, like that provided by carrots. The following recipe for a zucchini and carrot cake is vegan, free of refined sugars and flours, and full of fiber. The result is a bread-like cake that’s sure to satisfy any sweet tooth.


  • 2 tablespoons ground flaxseed
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 3/4 cup coconut palm sugar
  • 1/4 cup coconut milk
  • 1/2 cup vegetable oil
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla
  • 1 1/2 cups spelt flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. In a bowl, mix flaxseed with 1/4 cup plus 2 tablespoons water to create a flax “egg.”
  3. In a large bowl, mix together zucchini, carrot, sugar, coconut milk, vegetable oil, agave, flax egg, and vanilla. Stir until well combined. Set aside.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon. Add dry ingredients to wet ingredients and fold until evenly combined. Spread batter into an non-greased 13-by-9-inch baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.