Vegan Chocolate Zucchini Cake

I love this time of year.  Harvest time!  Giant zucchini’s call my name at the farmer’s market.  I can’t resist. I always start out with great intentions as I cart them home.  I have plans of shredding them all up in the food processor and freezing it all so I can add it to spaghetti sauces in the winter.  I don’t always get around to all the shredding so I’m stuck with a whole lot of zucchini to use up.  This recipe at least helps with that.

I’ve adapted this recipe from one I used to use (before I went vegan) that had tons of refined sugar and animal products in it.  My new version is much healthier but still retains the same taste and texture as the original.

Healthy and delicious. Great way to use up all that zucchini!

1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
2 flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp warm water, let sit for 5 mins)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup non dairy milk of your choice

1-1 1/2 cups coconut sugar (depending how sweet you like it)
2 1/2 cups spelt flour
1/4 cup cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves

2 cups grated zucchini
1/4 cups chocolate chips (optional)

Combine wet ingredients in a bowl. Whisk together dry ingredients in another bowl. Add wet ingredients to dry and stir well to combine. Fold in zucchini and chocolate chips, if using.
Pour in a 9×13 glass dish. You can grease lightly with coconut oil or line with parchment paper. Bake at 350 F for 35-40 mins. Until toothpick comes out clean.

I don’t see why this couldn’t be used to make muffins if you prefer. Just adjust the baking time. Probably around 20-25 mins.