Vegan Chocolate Chip Zucchini Cake
Have you ever had one of those days where you really, really, reeeaally need some dessert and the pantry is a barren wasteland for sweets of any kind? *raises hand*
Thankfully, my breakfast perusings of The Kinfolk Table, which is pretty much a daily habit, had me covered. The book is such a beautiful collection of images, stories of lovely people and delicious looking food that I have about 90 per cent of the pages bookmarked and recipes waiting to be made.
I've been intrigued by baking with zucchini ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver and her daughter made chocolate chip cookies with zucchini that even picky small children couldn't detect inside the treats. Eating chocolate and vegetables at the same time, I can get behind this idea.
This recipe normally calls for two eggs, which I replaced with flax eggs, and it turned out even better than I hoped. I also used both whole wheat and white flour for more of a grainy texture to go along with the grit of the ground flax. For this recipe, you'll need:
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 cup margarine
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 flax eggs
- 1/2 cup soy milk
- 1 tsp vanilla
- 2 cups zucchini, grated or finely diced
- 1/2 cup chocolate chips
1. Preheat the oven to 325 degrees Fahrenheit and coat the inside of your cake pan(s) of choice with oil, margarine or non-stick baking spray.
2. Prepare zucchini.
3. Combine the flours, cocoa, baking soda, baking powder, cinnamon and cloves in a medium bowl and set aside.
4. Prepare your flax eggs and set aside.
5. Beat the margarine, oil and sugar in a mixing bowl with an electric mixer until smooth, about three minutes.
6. Add the flax eggs and beat well, until light and fluffy.
7. Add the milk and vanilla and beat until just combined.
8. Add half of the flour mixture to the wet ingredients and mix until just combined before adding the second half, making sure the scrape down the sides of the bowl before mixing for a second time.
9. Stir in the zucchini and chocolate chips.
10. Scape the batter into prepared baking pans and sprinkle the top with the remaining chocolate chips. Bake for 35-40 minutes or until a tester inserted into the middle comes out clean.
11. Transfer the cake to a rack and cool completely in a pan, about an hour.
For best results, serve with vanilla ice cream.
This cake is so light and flaky, with a moisture content that is just enough to make it stick together but still crumble under a swipe of a fork. The addition of the chocolate chips was a brilliant decision; they're a nice mix of texture and pop of sweetness in the cake. And, you really can't taste the zucchini. Hooray for vegetables for dessert!
Have you baked with zucchini (or any other squash) before? What recipes worked will for you?