Tuesday, August 22, 2017

One-bowl Vegan Chocolate Zucchini Cake or Muffins

I've made this recipe three times in one week, which is a reflection of how scrumptious it is (it disappears quickly!) and how much zucchini I have had these last few weeks.

The thing with this recipe is that it is one bowl, contains no milk or eggs (therefore, vegan), and can be made in minutes.

If you find yourself with a big ol' zucchini, give this recipe a whirl. You won't regret it.

Vegan Chocolate Zucchini Cake or Muffins
If you need these to be vegan, use dairy-free chocolate chips, like Enjoy Life brand. The amount of water and oil you use in step 3 is dependent on moisture in zucchini and amount of oil you want to use. The liquids should total 1/4 cup or slightly more. Keep stirring until it just comes together without adding too much water.

1. Preheat oven to 350 degrees.

2. In a large bowl, whisk together:
1 cup sugar
1 1/2 cups flour (sub up to 1/2 cup whole wheat if desired)
1/4 cup cocoa, dutch-processed is best
1 tsp baking soda
1/2 tsp salt

3. Make a well in the flour mixture and add:
1 1/2 cups grated zucchini
2-4 tbsp vegetable oil (I use avocado or another neutral oil)
2-4 tbsp hot water
1 tsp vanilla
4. Stir together the mixture until combined, it may take a few minutes. Add 1/4-1/2 cup chocolate chips (I prefer 1/4 cup mini chips).

5. Pour into greased or lined 8"x 8" glass baking dish or into large lined muffin cups. Bake for approximately 40 minutes for the cake or about 25 minutes for muffins. Serve with a tall, cold glass of almond milk!