Zucchini Blueberry Apricot Upside-Down Cake

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Zucchini Blueberry Apricot Upside-Down Cake


1-1/2 cups Spelt or Whole Wheat Flour
1/2 cup Oat Flour
10-12 Dates, pitted
2 Zucchini Squash, medium size (3-4 cups)
1 pint Blueberries
6-8 Apricots
1/2 tsp. Cinnamon, ground
2 tsp. Baking Powder
(To enlarge the photo of the zucchini blueberry apricot upside-down cake, click on the photo or link)


The zucchini blueberry apricot upside-down cake can be baked in either a conventional oven at 350 degrees F. for about 25 minutes, or in a microwave oven in 10-12 minutes at 1000 watts.

If you don't have oat flour, you can grind rolled oats in a blender or food processor. Or, if you grind your own grain as we do in our Vita-Mix, you can grind the spelt or whole wheat and oats together in the dry container.

Place the flour in a mixing bowl. Add the cinnamon and mix together thoroughly.

Wash and clean the zucchini, cut the ends off, and cut into 2 inch long pieces. Place the pieces in the container of a high speed blender (Vita-Mix type). If you are concerned that the finished volume may be more than 3 cups, hold back some of the zucchini. Add the pitted dates, cover, and run the blender at high speed until the contents become a smooth puree of 3 cups in volume. Additional zucchini, apple juice, or water can be added if the volume is less.

Wash the apricots, cut them in half, and remove the pits.

Wash the blueberries.

Lightly oil a two quart covered baking dish.

Place the apricot halves, cut side up, in the bottom of the baking dish.

Add the baking powder to the flour mixture, mix well, and add the blueberries, and mix again making sure that each blueberry is covered with the flour mixture.

Add the zucchini and date puree and mix together thoroughly but quickly, since the baking powder is beginning to react, and transfer the contents of the mixing bowl into the baking dish. Smooth to the edges, cover and place in the oven to bake. We baked this recipe in our microwave oven in 10 minutes.

When there are bubbles boiling up the sides of the zucchini cake and the surface is springy to the touch, remove the zucchini bread from the oven, and let cool on a wire rack with the cover remaining on the baking dish.

When the zucchini upside-down cake has cooled, it should be slightly separated from the sides of the baking dish. Uncover the baking dish and gently run a flat table knife around the edge of the zucchini cake to make sure that it has completely separated from the sides of the dish. By gently moving the knife around the edge of the zucchini cake and lifting the bottom slightly, you can release the cake from the bottom of the baking dish.

Place a large plate upside down over the top of the baking dish, and holding the plate and baking dish tightly together, turn the baking dish over on top of the plate, and the zucchini bread should fall out onto the plate. If it does not, slide the plate to the edge of the counter, and gently lift the edge of the baking dish and slide the flat table knife up along the inside edge of the dish and nudge the cake until it falls onto the plate. (To enlarge the photo of the zucchini cake, click on the photo or link)

Serve and enjoy!

Ingredients Information


Baking Powder


Cinnamon, ground

Dates, Deglet

Oats, Rolled


Squash, Zucchini

Wheat, Hard Red
It makes everything taste better.

Utensils and Equipment Information

Bowls, Stainless Steel Mixing

Dish, Glass Baking


Measuring Cups, Dry

Measuring Spoons

Spoon, Large Mixing