Quick Vegan Chocolate Chip Zucchini Snack Cake.
Simple, delicious zucchini cake with chocolate chips.
Ingredients
- 1 ½ cups white spelt flour or all purpose flour
- ½ cup whole spelt flour or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup sugar
- ½ cup brown sugar coconut sugar is also okay
- ⅓ cup organic canola oil or melted vegan buttery spread
- 3 Tablespoons unsweetened applesauce
- 1 cup grated zucchini about 1.5 small zucchini
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅜ cup water
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 inch square baking dish, or line it with parchment paper so that the paper hangs over two sides.
- In a large bowl, whisk together the dry ingredients.
- Squeeze the excess liquid out of the shredded zucchini.
- Add the zucchini, canola oil, applesauce, vanilla extract, vinegar, and water to the dry ingredients, and stir together. Add the chocolate chips and stir again.
- Pour batter into the prepared baking dish. Sprinkle a few more chocolate chips on top if desired.
- Bake at 350 degrees for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Notes
Store leftover cake tightly covered at room temperature. It should stay fresh for about 4 days.
Nutrition
Calories: 376kcalCarbohydrates: 56gProtein: 5gFat: 15gSaturated Fat: 4gSodium: 257mgPotassium: 74mgFiber: 5gSugar: 33gVitamin A: 30IUVitamin C: 2.5mgCalcium: 48mgIron: 2.9mg
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