The other day I made my first vegan Oh-my-god-this-is-good-Chocolate Cake! So moist and so chocolaty, just the way I like it. From my posts about my vegetable garden you might remember that we have a lot of zucchinis growing and I’m constantly looking for good recipes. One of the first recipes that I found was this one made with zucchinis. Yes, you heared right – a chocolate cake with zucchini! It’s quite new to me that you can bake sweet cakes with zucchini, but it’s suprisingly good. I guess it gives the cake texture, because you would not taste the zucchini. Besides zucchini, this cake also has banana, cranberry and chocolate. The combination sounds a bit weird at first, doesn’t it? But I promise, if you try it, you won’t be dissapointed!
I found the recipe on the site www.fitsugar.com and just made very small changes.
Chocolate Cranberry Cake
(adapted from www.fitsugar.com)
- 1 1/2 cups shredded raw zucchini (one medium)
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large banana
- 1/2 cup white sugar
- 1/2 cup sunflower oil
- 1 teaspoon pure vanilla extract (I used a small pack, 8g, vanilla sugar instead)
- 1/2 cup dried cranberries
Combine flour, cocoa powder, salt, baking soda, baking powder and cinnamon in a small bowl and set aside. In a larger bowl combine sugar, vanilla, sunfower oil and banana with a hand mixer until smooth. Mix in dry ingredients and then fold in shredded zucchini and cranberries. Fill dough into a greased loaf pan (you can also use a baking sheet instead greasing the pan) and bake at 350 °F/175 °C for about 40-50 minutes or until a toothpick inserted comes out clean. Let the cake cool down before cutting it.
This recipe is linked up at: