Chocolate Zucchini Cakes Decadently Vegan

Published on June 24, 2014 by Jill McKeever

I'm waiting for you to tell me you love me. After you bake these decadent Chocolate Zucchini Cakes with creamy ganache hats, your friends and family will call you awesome. That's if you share any of these cakes with them. ;D


2 1/2 cups whole wheat pastry flour
1 1/2 cup fine raw sugar
1/2 cup cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt

3 medium ripe bananas
1/2 cup nondairy milk
2 teaspoons vanilla extract
1 medium green zucchini, shredded

1 cup nondairy chocolate chips
2 tablespoons fine sugar
1 1/4 teaspoon Vietnamese cinnamon
3-4 tablespoons warm nondairy milk

Bake in 350ºF oven for 18-25 minutes, depending on the size of your muffin cups, Baby. Check for doneness with a toothpick or knife.

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