Chocolate Zucchini Cake
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Rich, decadent, packed with hidden nutrition. No Oil. Vegan.
Ingredients
  • CAKE
  • ½ cup non-dairy milk
  • ⅔ cup aquafaba*
  • 1 cup cane sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1½ cups all purpose flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • GLAZE
  • ⅓ cup chocolate chips
  • ⅓ cup non-diary milk
Instructions
  1. Preheat oven to 350F. Lightly grease a loaf pan.
  2. In a large bowl, whisk together the non-dairy milk, aquafaba, sugar and vanilla.
  3. Stir in the shredded zucchini.
  4. In a separate bowl, mix the flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.
  5. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  6. Let cool completely.
  7. While cake is cooking, make the glaze by putting the chocolate and non-dairy milk in a microwave safe container and microwaving in 15 second increments until chocolate is melted.
  8. Whisk glaze until it is completely smooth.
  9. Cover and chill for 1-2 hours or until glaze is thick and then pour over cooled cake.
Notes
*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/06/02/chocolate-zucchini-cake/