Wednesday, December 5, 2012

Eggless Chocolate zucchini cake

At the peak of summer, our garden was teeming with zucchini. So I was on the lookout for as many zucchini recipes as I could find when I found this Chocolate Zucchini cake recipe on King Arthur. Since I didn't have any eggs, I decided to make an eggless version of it and I'm happy to say that it turned out absolutely delicious!


  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs a few tbsp flaxseed meal
  • 1/2 cup yogurt
  • 2 1/2 cups unbleached All-Purpose Flour
  • 3/4 cup cocoa powder
  • 2 teaspoons espresso powder, optional but tasty
  • 3 cups shredded zucchini 
  • 1/2 cup chocolate chips
  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  3. The flaxseed meal packaging generally has the ratio for substitutions. I believe it's 1 tbsp flaxmeal in 3 tbsp water for 1 egg. In this case since there were 2 eggs, I took twice that amount. Keep it for a few minutes. Then add it to the batter/
  4. Stir in the yogurt alternately with the flour.
  5. Add the cocoa and espresso powder, mixing until smooth.
  6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
  7. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.

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