Rich, decadent, Zucchini Chocolate Cake, made without oil and declared by me to be a health food because it’s got a veggie in it!

Chocolate Zucchini Cake Save Print Prep time 15 mins Cook time 45 mins Total time 1 hour Rich, decadent, packed with hidden nutrition. No Oil. Vegan. Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Recipe type: Dessert Serves: 12 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 Preheat oven to 350F. Lightly grease a loaf pan. In a large bowl, whisk together the non-dairy milk, aquafaba, sugar and vanilla. Stir in the shredded zucchini. In a separate bowl, mix the flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let cool completely. 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. Whisk glaze until it is completely smooth. 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. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Well, it was health-food until I did this — scoops of peanut butter nice cream, caramel sauce and peanut butter drizzle. Vegans have all the fun ;-D.