Go Back
Print

Whole Wheat Chocolate Zucchini Cake, Dairy-free, Egg-free

Author Sonja

Ingredients

  • 1 cup coconut oil
  • 1 3/4 cup sugar
  • 1 t vanilla
  • 1/2 cup almond milk with 1 T of lemon juice to sour the milk Add up to an additional 1/2 cup milk to make more pourable depending on how dry the whole wheat flour makes it.
  • 2 1/2 cups whole wheat flour
  • 4 T cocoa powder
  • 1/2 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/2 t cloves
  • 2 cups shredded zucchini (the larger the flakes, the more coconut-like it seems)
  • optional 1/2 cup chocolate chips
  • optional 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13 inch pan.
  3. Cream coconut oil and organic sugar in a medium mixing bowl.
  4. Add vanilla and soured almond milk.
  5. Combine all dry ingredients together in a separate bowl: flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
  6. Add the coconut oil mixture to the dry ingredients.
  7. Add zucchini, and stir until just combined.
  8. Pour cake batter into prepared pan.
  9. If adding the chocolate chips and pecans, sprinkle evenly over the top.
  10. Bake for 40-45 minutes or until toothpick inserted comes out clean.
  11. Store in an airtight container for up to three days.