Growing up, my father was an avid gardener. My mother spent her summers in the kitchen baking, canning, stewing and pickling, just trying to keep up with all of the veggies our garden produced.
The most abundant vegetable we had? Zucchini.
And really, what do you DO with zucchini? It’s not full of flavor. It makes a bland side dish unless you make it unhealthy by smothering it with margarine and salt, frying it or topping it with cheese.
My mother did all of that, but she also used it in baking. A lot of baking.
We had zucchini bars, zucchini cookies, zucchini bread, zucchini muffins, and my favorite, chocolate zucchini cake.
I make two zucchini cakes. One has fresh lemon and raisins in it. It is my husband’s favorite, even though when I first made it he was completely skeptical that zucchini belonged in any baked good. (He now begs me to make it on the regular).
The other zucchini cake that I make it this one, and it’s my favorite because it tastes indulgent. Naughty. Like I need an extra workout so as not to gain 5lbs by eating a slice. But really, as dense and chocolately as it is, it’s lighter than most cakes in sugar, fat and calories. The fat it does have comes primarily from the avocado and vegan chocolate chips in the frosting, so feel free to leave it off if you choose. The cake is wonderful on it’s own. You could also top it with berries or serve it with your favorite vegan ice cream.
Oh, and feel free to feed it to your kids. They won’t even know that there are vegetables in it. I promise.
Chocolate Zucchini Cake with Chocolate Avocado Frosting
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 3/4 cup Cacao Powder, Unsweetened
- 2 tsp Baking Soda
- 1.5 tsp Baking Powder
- 3/4 tsp Salt
- 1/3 cup Non-Dairy Yogurt I used soy
- 2 tbsp Coconut Palm Sugar
- 2 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 1/2 cup Applesauce, unsweetened
- 1/4 cup Strong Brewed Coffee optional
- 1.5 cups Shredded Zucchini
- 1/3 cup Non-Dairy Milk I used almond
- 3 tbsp Aquafaba or one flax egg
- 1/2 Avocado about 75-80g
- 1 tbsp Cacao Powder, Unsweetened
- 1 tbsp Non-Dairy Milk
- 1/2 tsp Vanilla Extract
- 1/3 cup Chocolate Chips semi-sweet and vegan
- 2 tbsp Maple Syrup
- 1 pinch Salt
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flours, the baking soda and powder, the cacao powder and the salt. Set aside.
- In another bowl, stir together the yogurt, applesauce, sugar, maple syrup, vanilla, coffee and milk. When blended, stir in the zucchini and set aside.
- In a small bowl whisk the aquafaba until it's white and frothy. Stir into the wet ingredients until just combined. It will be thick. Add more milk 1 tbsp at a time if needed to incorporate the wet and dry ingredients.
- Grease and flour a bundt pan, or use a cooking spray if desired.
- Pour the cake batter into the pan and bake for 30-35 minutes or until a knife inserted into the cake comes out mostly clean. It's a dense moist cake so a little on the knife will be normal. Cool cake
- In a food processor, blend avocado until it begins to get creamy. Some remaining lumps are okay.
- Melt the chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time. Stir after each 30 second interval until fully melted.
- Add the melted chocolate and remaining frosting ingredients to the food processor and blend until smooth.
- Gently spoon on top of the cake and spread to cover as desired.
- Refrigerate until ready to eat.