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
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- In a mixing bowl, cream margarine, oil and sugar. Add flax mixture, non-dairy milk, and vanilla. Mix well.
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- 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).
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- Bake at 350 degrees for 35-40 minutes or until cake tests done.