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Author Notes: One of those cakes that just makes everyone happy. Easy, one bowl and it just so happens to be vegan. —Colleen Stem
Serves as many as you want
- 1 cup white all purpose flour
- 1 cup white whole wheat (can replace with AP if you want)
- 1 cup suagr
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup veggie or canola oil
- 2 teaspoons vanilla extract
- 2 cups packed shredded zucchini
- 3/4 cup brewed coffee
- Preheat oven to 350
- In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.
- Oil a 9 inch cake pan and pour in the batter. If you want, use zucchini skin to make a pretty design on top (completely optional), and place into preheated oven. Bake for about 35-40 minuted, or until a tester stabbed in the middle comes out clean.
- Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool. Serve as soon as you want.. Place in mouth, chew, and swallow…..Smile!!!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash