It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate cake too? How versatile is this vegetable? I think this is my new favorite way to eat chocolate cake. Many thanks to Isa for inspiration.
Ingredients
2 cups white flour
1 cup whole wheat flour
1/2 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup coconut sugar
1-2 cups dairy-free dark chocolate chips
3/4 cup unsweetened soy milk
3/4 cup canola oil
3/4 cup plain coconut milk yogurt
1 Tbsp vanilla
2 cups grated zucchini
Directions
Make the batter base: In a large bowl, mix the flours, cocoa, baking powder, baking soda, salt, brown sugar, and chocolate chips. Stir to combine. Add in the soy milk, canola oil, eggs, and vanilla and mix well.
Grate and add the zucchini to the chocolate batter, and fold it in with a spatula until the zucchini is evenly distributed throughout the batter.
Pour into a greased bundt ban or muffin tins. Bake at 350F for 45 minutes for a cake, or 375 for 20 minutes for muffins. Cool for 5-10 minutes, then loosen the edges and turn out onto a cooling rack. Make a cream cheese frosting if you like by mixing together vegan cream cheese, powdered sugar, and a bit of soy milk. Add extra powdered sugar if desired to thicken it up some more.
Serve the cake warm with a dollop of vegan frosting. Enjoy!
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