2cupspowdered sugarI would try this with powdered palm sugar next time!
1/4cupmilkI used almond milk, just enough to thin and spread
Preheat oven to 350 degrees and grease a 9 x 13 pan.
In a large bowl, mix together the oil, sugars, and vanilla.
Add in the remaining ingredients minus zucchini. Stir vigorously to combine well: mixture will be dry and crumbly.
Stir in the zucchini. The moisture from the zukes should bring the whole batter together like a typical brownie/cake batter on the thick side.
Pour/coax into the prepared pan and bake for about 25 minutes until a knife inserted in center comes out clean. I had to bake mine a little extra, the moisture content of your zucchinis will drive this.
Let cool for about 10 minutes and then invert on a cooling rack. At this point you can make the frosting for the cake.
In a microwave safe bowl or over a double boiler, melt the butter/margarine.
Remove and mix in the cocoa powder, then the powdered sugar, milk and vanilla.
nutritional info includes all the frosting
You may do the entire cake in a blender or food processor, please see directions in the post above!
Chocolate Zucchini Cake - Gluten Free & Vegan
Amount Per Serving
Calories 292Calories from Fat 99
% Daily Value*
Saturated Fat 3g19%
Vitamin A 170IU3%
Vitamin C 3.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.