I put them together on a whim, and what came out of the oven will most definitely be made again. Love when that happens. Huge flavors and moist textures of the carrot/zucchini mix were complimented by a sizable portion of coconut and a couple scoops of the big matcha pow. Now, this stuff is tricky; you can easily go too far with it. Indeed, the most amazing of antioxidants, the fabled green tea powder, is powerful stuff. If you haven't tried it, the flavor's a lot like, unsurprisingly, green tea, but it's highly potent. I reckon the more antioxidants the better, right? Plus, I dig the color. A lot.

Carrot Zucchini Coconut Matcha Mini-Bundt Cakes [Vegan]







For the Carrot Zucchini Coconut Matcha Mini-Bundt Cakes:

  • 1/4 cup flax meal with 3 tablespoons water
  • 1/3 cup canola oil
  • 1/2 teaspoon sea salt
  • 3/4 cup raw sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons matcha powder
  • 1 cup whole wheat flour
  • 1/2 cup whole rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup each shredded zucchini, carrot
  • 3/4 cup raisins
  • 1 teaspoon cinnamon
  • 2 tablespoons chia seeds (optional)

For the Drizzle:

  • 1 cup confectioner's sugar
  • 1 teaspoon matcha powder
  • 1-2 teaspoons almond milk


  1. Pre-heat to 375° F.
  2. Whisk the flax and water together until it's sticky and thick. Then add the rest of the ingredients. Mix well.
  3. Pour batter by the 3/4 cup into pre-sprayed mini-bundt pans or into standard bread pans. If using the latter this recipe will make two good-size loaves. I haven't made a standard-size bundt cake with it, so I'm not sure about that, but I suspect it would be close to a full-size cake.
  4. Anyway, minis bake at 375 F. for 13-15 and standard bread pans. 20-22. Rack to cool completely before drizzilizziling.

Nutritional Information

Per Serving: Calories: 351 | Carbs: 65 g | Fat: 11 g | Protein: 6 g | Sodium: 214 mg | Sugar: 36 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.