228 canola cake recipes

Chunks of strawberries added into the batter gives the bread super moist texture and refreshing taste, layered of cream cheese makes the bread so creamy and tasty.

Whole wheat carob chip banana bread made without eggs or dairy. Sweetened with sucanat and ripe bananas, this makes two tender loaves in under an hour.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

Banana corn fritters balance sweet mashed banana and warm cinnamon against a smoky chipotle kick. Pan-seared golden, then oven-finished so they puff up light without deep-frying.

Lightly sweet banana tea loaf with orange zest and juice concentrate. A diabetic-friendly quick bread with no added sugar, baked in a standard loaf pan.

Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.