Vegan Moist Zucchini Chocolate Cake (Dairy/Egg-Free)
Recipe: #3582
December 18, 2011
"A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.6 g)
- Calories 269.8
- Total Fat - 9.9 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 355.9 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 2 g
- Sugars - 25.6 g
- Protein - 3.1 g
- Calcium - 12.6 mg
- Iron - 0.9 mg
- Vitamin C - 3.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan
Step 2
In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.
Step 3
In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.
Step 4
Gently stir in the zucchini.
Step 5
Transfer/spread into the baking pan.
Step 6
Bake for 25-30 minutes.
Tips
No special items needed.
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