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This chocolate cake is so rich and moist from the zucchini—it’s a great summer recipe!
For the cake:
Preheat oven to 350 F. Grease an 8×8 cake pan with butter making sure you coat the sides and bottom of the pan. Dust pan with flour, lightly tapping out the excess. Set pan aside.
Toss ½ cup of chocolate chips with 1 tablespoon of the flour in a small bowl. Set aside.
Whisk the remaining flour, the cocoa powder, salt, baking soda, nutmeg, and allspice in a medium bowl. Set aside.
In a large bowl combine the sugar, olive oil, eggs, and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and stir until just combined (batter will be thick).
Stir in the zucchini and mix until combined. Fold in the flour-coated chocolate chips with a wooden spoon. Transfer the batter to the prepared cake pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer pan to a rack and let cake cool completely before glazing.
For the glaze:
Combine the chocolate chips, olive oil and honey in a medium microwave safe bowl. Microwave on medium-high power in 30 second intervals, stirring after each interval, until the chocolate is melted. Spread glaze over the cooled cake, then cut into pieces.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!