Fudge-y Zucchini Chocolate Cake

If you couldn’t tell by now I have a lot of zucchini. Some of them are slightly too large and tend to be less flavorful then the smaller zucchini. So the extra plump zucchini are perfect for recipes like these.  This Chocolate Zucchini cake is so simple, moist, delicious and vegan!  If you have the same zucchini problem as me definitely try this one!

Vegan Chocolate Zucchini Cake Recipe

adapted from here

1 ¼ cup flour
1 cup sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1/4 cup coffee
1/4 cup water
1 cup grated zucchini
1 teaspoon vanilla extract
⅓ cup vegetable oil
1 teaspoon white or apple cider vinegar
Glaze
about 1/2 cup chocolate chips
2 tablespoons vegan margarine or shortening
1 teaspoon vanilla
about 1/4 cup powdered sugar
1)
For the Cake
Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water, coffee, zucchini, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.
2)
For the Glaze
melt chips over a double boiler. remove from heat and add margarine or shortening stir in vanilla then whisk in powdered sugar till there are no clumps.
3)
Pour the glaze onto cake and let it cool for one hour.
4) enjoy!
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3 thoughts on “Fudge-y Zucchini Chocolate Cake

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