Vegan Zucchini Fudge Cake
Preheat oven to 350*
spray or oil a 8x11.5 pan for moist fudgy texture or 9x13 for more cakelike texture
2 cups Flour
3 Tbs Cocoa
1 ¼ cup sugar
1 ½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
2 cups shredded zucchini, a medium or several small
½ cup oil, any or a blend like ¼ coconut and ¼ vegetable
2 tsp vanilla
Optional: ½ cup chocolate chips (vegan or not) or chopped nuts
1. Shred zucchini with cheese grater or food processor. To be extra sneaky I go back over quickly with a knife to cut the longer pieces. Set aside
2. Mix all dry ingredients in a bowl.
3. Mix oil, vanilla and zucchini in a large bowl.
4. Stir dry ingredients into zucchini mixture until well blended.
5. Pour into prepared pan and bake 25-35 minutes, or until toothpick comes out clean.
The varied cooking time depends on the amount of water in the zucchini and pan choice. Larger zucchini tend to have more water and takes a bit longer for the batter to firm up. The smaller pan also takes a little longer to cook because the batter will be thicker. Use toothpick in a few places to make sure you didn't hit a chip.