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Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cups dairy-free milk
1 teaspoon vinegar
1 teaspoon vanilla
1 stick dairy-free margarine (I use Fleischmann's Unsalted Margarine)
1 3/4 cups sugar
1/2 cup oil
2 cups shredded zucchini
1/2 cup safe chocolate chips (I use Divvies)

Icing:
1/2 stick dairy-free margarine
2 tablespoons cocoa powder
3 tablespoons dairy-free milk
1/2 teaspoon vanilla
1 3/4 cups powdered sugar
Directions:
Directions:
Preheat oven to 325. Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl. Mix the soymilk, vinegar and vanilla together in a small bowl to thicken. Beat the margarine and sugar together until fluffy. Add the oil and thickened soy milk. Beat well. Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don't beat. Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in. Scoop into a 9x13 pan and bake for 45 minutes. Cake is done when a toothpick inserted into the center comes out pretty clean. Cool before adding frosting.

To make frosting while cake is cooling: in a medium saucepan bring the margarine, cocoa, soymilk and vanilla to a boil. Remove from heat and add the powdered sugar and whisk until all the sugar is blended in. Pour over the top of the nearly cooled chocolate cake.

 

 

 

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