Zucchini Fudge Cake, Vegan and Delicious

I've tried countless recipes for zucchini bread some with chocolate. Most are quite good for me and the kids, but my hubby turns his nose up at the little green specks and refuses to even try it. I have come up with a great fudgy cake recipe, a mish mash of "rejects" that turns out to be moist, chocolaty, vegan and loaded with zucchini! Best of all it passed the test, it passed undetected!
Vegan Zucchini Fudge Cake Printer friendly copy
Preheat oven to 350*, spray or oil a 8x11.5 pan for moist fudgy texture or 9x13 for cakeyer texture
2 cups Flour
3 Tbs Cocoa
1 1/4 cup sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 cups shredded zucchini, a medium or several small
1/2 cup oil (I use 1/4 cup coconut and 1/4 cup olive)
2 tsp vanilla
Optional: 1/2 cup chocolate chips (vegan or not) or 1/2 cup chopped nuts
1. Shred zucchini with cheese grater or food processor. To be extra sneaky I go back over quickly with a knife to cut the longer pieces. Set aside
2. Mix all dry ingredients in a bowl.
3. Mix oil, vanilla and zucchini in a large bowl.
4. Stir dry ingredients into zucchini mixture until well blended.
5. Pour into prepared pan and bake 25-35 minutes, until toothpick comes out clean
The varied cooking time depends on the amount of water in the zucchini. Use a toothpick in a few places to make sure you didn't hit a chip.
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