chocolate zucchini bundt cake

3 cups flour

½ cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

1 cup unsweetened applesauce

¾ cup almond milk or other nondairy milk (coconut milk okay)

½ cup canola oil

1 tablespoon vanilla extract

2 cups shredded zucchini

Preheat oven to 350 and lightly grease 12” bundt pan.

Sift together ingredients through salt. Mix in sugar. Make a well in the center and add applesauce, milk, oil, and vanilla. Whisk the wet ingredients then incorporate wet and dry together. Fold in zucchini.

Bake @ 50 minutes. Cool for 1o minutes then invert onto a cooling rack, let cool completely.

Ganache

Heat ½ cup almond or other non-dairy milk until boiling. Add 2 tablespoons maple syrup; remove from heat and whisk in 6 ounces chopped semisweet chocolate or chips. Pour ganache over cake and let cool.

Recipe courtesy of Senna Austin who found the recipe in Isa Does It. She said “I used less oil, no salt, coconut milk in the cake, vanilla almond milk in the ganache, added some chips to the batter, and didn’t bother to sift anything.”

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