This is yet another from the “Isa Does It!” cookbook. I am completely won over by her very simple, delicious and vegan recipes. As I am sitting mid-air on the way to Germany, I try my best to remember the days which I guiltlessly ate this chocolatey sweet moist cake first thing in the morning. There is absolutely no taste from the zucchini. All of the goodness of that beautiful vegetable adds to the moistness and the healthy-fibre of the cake. How does the glamour shot measure up? Doesn’t it just whisper “bake me-eat me-drench me in ganache”? The chocolate ganache was a day old, but the cake was fine in room temperature for 2-3 days. Sometimes vegan cake recipes can be a hit or miss with taste but Isa’s recipes are fool-proof and easy to follow. It really won’t disappoint you.
Tip: A friend advised me to squeeze out the zucchini liquid since this recipe involves apple sauce.
Chocolate Zucchini Bundt Cake
From Isa Does It! by Isa Moskowitz Chandra
Yield: 1 cake, serves 12
3 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup unsweetened applesauce
3/4 cup almond milk
1/2 cup canola oil
1 tbsp vanilla extract
2 cups shredded zucchini
1/2 cup almond milk
2 tbsp maple syrup
6 oz chocolate or chocolate chips
- Sift together flour, cocoa powder, baking soda and salt. Mix in the sugar.
- Make a well in the centre and all applesauce, milk, oil and vanilla. Whisk to combine and fold in zucchini.
- Pour into an oiled pan. Bake for about 50 minutes at 350 degrees F and let it cool.
- To make the ganache: Bring almond milk to a boil in a small saucepan. Add the maple syrup. Turn off heat and whisk in the chocolate until it melts and turns smooth. Put cake on a cooling rack and pour over the cake (but if you prefer to be equipment-efficient like me just pour it directly over the cake in small amounts).