Peggy’s Chocolate Zucchini Cake

(from zuzu’s recipe box)

Source: Peggy

Categories: Desserts

Ingredients

  • Peggy’s Vegan Chocolate Zucchini Cake
  • 1/2 cup vegan margarine
  • 1/2 cup vegetable oil
  • 1- 1/2 cups sugar
  • 2 T ground flax, combined with 6 T water
  • 1/2 cup non dairy milk, soured with 2 tsp. vinegar (I prefer apple cider vin)
  • 1 tsp. vanilla
  • 2- 1/2 cups flour
  • 1/4 cup baking cocoa
  • 1 tsp . baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 2 cups peeled and shredded zucchini
  • 1/2 cup chopped walnuts
  • 1/2 cup non-dairy chocolate chips

Directions

    • In a mixing bowl, cream margarine, oil and sugar. Add flax mixture, non-dairy milk, and vanilla. Mix well.
    • Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Gradually add to creamed mixture. Stir in zucchini. Spread into a greased 13×9 baking pan. Sprinkle with chopped walnuts and chocolate chips. (I also mix chips and nuts in the batter).
    • Bake at 350 degrees for 35-40 minutes or until cake tests done.

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