Chocolate Cake

This is a great homemade chocolate cake that is made with zucchini in replacement of eggs. It is moist and hearty and is a great alternative to boxed cake mixes that are full of chemicals. This cake is great for birthdays or any occasion or holiday.

1 shredded zucchini (about 2 cups)

1 cup sugar

3 tbsp applesauce

1 tbsp coconut oil

1 1/2 cup flour

1 tsp salt

1 tsp baking soda

1/4 cup cocoa powder

1 cup plant milk (or water)

1/4 cup vegan chocolate chips (optional)

Icing:

2 tbsp chocolate chips or

natural store bought icing

First, preheat oven to 350 degrees. Grease dish with coconut oil. Next, shred zucchini and add to large bowl. Then, add sugar and oil. Mix these and blend well. Next add in dry ingredients flour, salt, baking soda, cocoa. Last pour in the milk or water and stir blending it well, but don't over stir. Then, fold in one fourth cup chocolate chips and pour into prepared pan of choice. I used a Bundt pan here, but you can use a 8x8 glass pan or round as well. Bake for thirty minutes until toothpick comes out clean. If using chocolate chips for icing add immediately when out of oven let sit a minute to soften, then use knife to carefully spread like icing. If using regular icing let cool before icing. Let cake cool before eating.