Vegan Moist Zucchini Chocolate Cake (Dairy/Egg-Free)
Created by KittenCal on December 18, 2011
- Servings: 12
- Prep Time: 15m
- Cook Time: 25-30m
- Recipe #3582
Ingredients
- 1/2 cup oil (vegetable oil or canola oil)
- 1 1/2 cups granulated white sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon, optional (cinnamon lovers add it in)
- 1 teaspoon salt
- 2 cups zucchini, shredded
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan
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Step 2: In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.
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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.
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Step 4: Gently stir in the zucchini.
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Step 5: Transfer/spread into the baking pan.
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Step 6: Bake for 25-30 minutes.
Nutritional Facts
- 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