Zucchini Chocolate Cake
My family loves when my mom bakes this zucchini chocolate cake. Make no mistake, this is a real chocolate cake and the zucchini is extremely well hidden!
There’s zucchini in this recipe only to make the cake extremely soft.
Prep : 25 min
Cooking : between 40 min and 1 hour
Servings : 10
Ingredients
3 Tbsp (45 ml) ground flax seeds
9 Tbsp (135 ml) water
2 cups (500 ml) zucchini, unpeeled and grated (app 1 zucchini)
½ cup (125 ml) sugar
½ cup (125 ml) neutral oil (I used sunflower oil)
1 tsp (5 ml) salt
2 cups (500 ml) unbleached all-purpose flour
⅓ cup (75 ml) cocoa
2 Tbsp (30 ml) cinnamon
3 Tbsp (45 ml) vanilla extract
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
1 cup (250 ml) dairy-free semi-sweet chocolate chips
Preparation
Preheat the oven to 350 F.
In a large bowl, prepare the flax eggs by mixing the flax seeds with water. Let stand for 5 minutes.
Meanwhile, grate the zucchini and oil a baking pan (see below for dimensions).
Add the zucchini, sugar, oil and salt to the flax seed mixture. Mix well.
Then add the rest of the ingredients and finish with the chocolate chips.
Pour the mixture into the baking pan and bake for about 40 minutes (if 12 '' X 8 '' / 30 cm X 20 cm baking pan) to 1 hour (if 8 '' X 8 '' / 20 cm X 20 cm baking pan), depending on the size of the mold, until a toothpick inserted in the center comes out clean.
Let cool before unmolding.
Can be kept 5 days at room temperature. Possibility to freeze it.
My mom’s recipe veganized
