Créé avec l’IA
Vegan Chocolate Zucchini Cake
50 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- grated zucchini1,5 cups
- all-purpose flour1,5 cups
- cocoa powder0,5 cup
- coconut sugar1 cup
- baking soda1 teaspoon
- salt0,5 teaspoon
- almond milk0,5 cup
- vegetable oil0,33 cup
- vanilla extract1 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- 2
In a large bowl, combine the grated zucchini, almond milk, vegetable oil, and vanilla extract. Mix well.
- 3
In another bowl, whisk together the all-purpose flour, cocoa powder, coconut sugar, baking soda, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- 5
Pour the batter into the prepared baking pan and spread it evenly.
- 6
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 8
Once cooled, slice and serve your delicious Vegan Chocolate Zucchini Cake.
