Chocolate Zucchini Cake – Sharon Palmer, The Plant Powered Dietitian

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You received’t consider that this ooey-gooey, fudgy chocolate cake is loaded with shredded zucchini, nor that it’s fully plant-based. This vegan zucchini cake recipe showcases the magic of aquafaba, reserved canned bean liquid that whips up like a meringue, changing eggs in baking recipes. This scrumptious zucchini chocolate cake additionally highlights how veggies can add a lot moisture to recipes, such because the zucchini in a luscious cake. You may make it gluten-free with a straightforward swap.

This zucchini cake recipe is devoted to my mom’s classic zucchini cookbook, which she used to show to each summer season when zucchinis have been rising like loopy in her backyard. We might eat zucchini every thing all summer season lengthy. And he or she would make a easy chocolate sheet cake like this one. I took my mom’s traditional cake and lightened up the elements only a tad, and made it fully plant-based. It makes use of a full medium-large zucchini (2 cups), thus serving to to slot in a wholesome veggie into your day. Excellent for youths and adults alike! Plus, in the event you don’t inform anybody, they’d by no means even suspect that there’s a zucchini within the combine. It’s that good.

Since I’ve zucchinis popping out of my ears each summer season, this recipe is the proper, scrumptious deal with for a particular summer season ceremonial dinner in my backyard (proper subsequent to my zucchini plant no much less!). I like to make this mild cake recipe for birthday events, holidays, homecoming dinners, or easy Sunday evening outside evenings. Enhance it with shaved chocolate and contemporary berries to make it a standout.

Chocolate Zucchini Cake (vegan)

Writer: The Plant-Powered Dietitian
Complete Time: 1 hour
Yield: 15 servings 1x
Weight loss plan: Vegan

Description

You received’t consider that this ooey-gooey, fudgy vegan Chocolate Zucchini Cake is loaded with shredded zucchini. It’s that good! Plus this zucchini cake recipe is mild but loaded with taste. Make it gluten-free with a straightforward swap.

Chocolate Zucchini Cake:

½ cup aquafaba (reserved liquid from a 15-ounce can of beans)
1 cup coconut palm sugar (or brown sugar)
½ cup dairy-free margarine, melted, cooled
1 teaspoon vanilla
½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
1 teaspoon white vinegar
¼ cup cocoa powder, unsweetened
1 ¾ cup all objective flour
½ cup almond, coconut, or pecan meal
1 tablespoon floor flaxseeds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups shredded zucchini (about 1 medium-large zucchini)
1 cup dairy-free darkish chocolate chips

Chocolate Frosting:

2 tablespoons dairy-free margarine, mushy
1 teaspoon vanilla
2 tablespoons cocoa powder, unsweetened
2 cups powdered sugar
1–3 tablespoons plant-based milk, plain, unsweetened

Garnishes (non-compulsory):

Shaved or finely chopped dairy-free darkish chocolate
Contemporary berries (i.e., strawberries, blueberries, raspberries)

Directions

Preheat oven to 350 F.
Add aquafaba (bean liquid) to a big bowl with sugar, and use an electrical mixer to whip till white and stiff (about 2-3 minutes).
Gently stir in margarine, vanilla, plant-based milk, and vinegar.
In a separate bowl, mix cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
Progressively fold within the dry elements into the blending bowl, gently stirring solely to mix elements.
Stir in zucchini and chocolate chips gently.
Spray a baking dish (9 x 13-inch) with non-stick spray and pour batter into the dish, spreading evenly.
Place in oven and bake for about 50 minutes, till fork inserted in heart comes out clear. Makes a really moist, fudgey cake. Take away from oven and funky.
To make frosting, use an electrical mixer to whip margarine, vanilla, cocoa powder, powdered sugar, and plant-based milk 1 tablespoon at a time till you obtain desired texture of a thick, creamy, fluffy frosting. When cake is cool, frost floor. Garnish, as desired, with shaved or chopped darkish chocolate and berries.
Slice into 15 squares.