So without further ado, here is your Chocolate Zucchini Cake:
Chocolate Zucchini Cake
2 1/2 cups wheat flour
1/4 cup cocoa powder
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/8 t. cloves
3/4 cups almond milk
1 t. vinegar
1 t. vanilla
1 stick dairy-free margarine if possible
1 3/4 cups organic sugar
1/2 cup coconut oil
2 cups shredded zucchini
1/2 cup chocolate chips
1.) Preheat oven to 325.
2.) Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl.
3.) Mix the almond milk, vinegar and vanilla together in a small bowl to thicken.
4.) Beat the margarine and sugar together until fluffy, add the oil and thickened soymilk. Beat well.
5.) Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don't beat.
6.) Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.
7.) Scoop into a 9 x 13 pan and bake for 45 minutes.
8.) Cake is done when a toothpick inserted into the center comes out pretty clean.
9.) Cool before adding frosting.
(comes together quickly, you can make while the cakes is cooling.)
1/2 stick dairy-free margarine
2 T. cocoa powder
3 T. almond milk
1/2 t. vanilla OR agave nectar if you are out!
1 1/2 cup powdered sugar
1.) In a medium saucepan, bring the margarine, cocoa, almond milk and vanilla to a boil.
2.) Remove from the heat and add the powdered sugar and whisk until all the sugar is blended in.
3.) Pour over top of the nearly cooled chocolate cake.