Chocolate Zucchini Cake

So who said that veggies and chocolate don't go together? Because my taste buds would say otherwise!! The recipe posted below is a little different then the original one I found from http://www.speedbumpkitchen.com BUT just as good, the only reason it's different was because I already had these items in my house. All in all, it's ridiculously good and I know what I will be making for the holidays!
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.

Chocolate Icing 

(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.

Bon Appetite!