Snack
Chocolate Zucchini (Courgette) Cake
When my children were small, I’d find ways to incorporate more vegetables into snacks. This was always a winner, and the updated vegan version “tastes exactly like the one we ate when we were kids.”
Instructions
- Preheat oven to 175°C (350°F). Grease a bundt pan with plant-based butter and coat it with cocoa powder (you do this like you would grease and flour a pan). Grease it first, then add about 2 tbsp cocoa powder to the pan and move the pan side to side until the bottom and sides are coated. Do NOT substitute with cooking spray.
- Make your flax eggs by combining 2.5 tbsp water with 1 tbsp ground flax seed, mix and set aside for 5-8 minutes.
- In a medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix butter and sugar with a hand mixer until light and fluffy.
- Then mix in flax eggs, soy yogurt, banana, vinegar and vanilla and blend until smooth.
- On a low speed or with a spatula, add dry ingredients into wet ingredients until blended (do not overmix).
- Gently stir in shredded zucchini then add chocolate chips.
- Pour into your prepared bundt pan.
- Bake for 50-65 minutes until a toothpick comes out clean.
- Cool for ten minutes, then with a narrow spatula or knife, loosen the cake from the bundt ban and place onto a wire rack to cool completely.
- Move to a serving plate and dust with confectioner’s sugar.
Prepped in 20 minutes
Ready in 60 minutes
Serves 12
Ingredients
Ingredients
- 2 c. spelt flour
- ½ c. unsweetened cocoa powder
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ c. vegan butter
- ½ c. coconut sugar
- ½ c. sugar
- 2 flax eggs (to make your flax eggs: 1 tbsp flaxseed: 2.5 tbsp water)
- 2 tbsp ground flaxseed
- 5 tbsp water
- ¼ c. no sugar added soy yogurt
- ½ mashed banana (or ¼ c. applesauce)
- tsp vanilla
- 1 tsp white vinegar (or apple cider vinegar)
- 2 c. shredded zucchini (skin removed)
- 1 c. chocolate chips
- Confectioner’s sugar