This cake is extremely moist and delicious and stays this way for days!  My husband says, “I can’t believe it’s vegan.”

2 1/2 cups fresh zucchini, grated

2 ripe bananas, mashed well

1 cup canola oil

3 cups flour

1 1/2 cups turbinado sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla extract

In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla.

Stir well until all ingredients are mixed together.

In a large bowl, combine all remaining ingredients. 

Add wet mixture to dry, mix well.

Pour into lightly greased and floured cake pan.

Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean.

Let cool upright 15 minutes. Allow to cool 30 minutes before tasting and enjoy!