Dessert

Zucchini Chocolate Cake, Vegan is for Dessert.

Zucchini Chocolate Cake, Vegan takes 20 minutes to prepare.

Zucchini Chocolate Cake, Vegan takes 40 minutes to cook.

Zucchini Chocolate Cake, Vegan makes 24 servings.

The ingredients for Zucchini Chocolate Cake, Vegan are:

Shortening, .25 cup (or vegan margarine)
Granulated Sugar, 1 cup
Brown sugar, 1/2 cup
pane riso egg replacer, 3 tsp plus 6 TB water
Vanilla (Pure), 2 tsp
Zucchini (Grated), 2 cup
Flour, white wheat enriched and unbleached (Robin Hood package info) .25c=30g, 2.25 cup
Cocoa, dry powder, unsweetened, .5 cup
Baking Powder, 2.5 tsp
Salt, 1.5 tsp
Soy Milk, .5 cup
Semisweet chocolate, .25 cup chips (PC is vegan) =50g

Here is how you make Zucchini Chocolate Cake, Vegan:

cream shortening and sugar.Beat in egg relacer/water.Stir in zucchini and vanilla.Combine dry then add to wet, alternating with the soy milk.Mix well then put into 1 large tube pan, or 2 9X9" cake pans or 2 loaf pans.(grease and flour)Sprinkle choc chips over top.Bake at 350; 9" pans 35-40 minutes, tube pan 30 minutes, and loaf pans for 1 hour.Serving Size:?makes 24 servings if cut to do so :)

The nutritional information for Zucchini Chocolate Cake, Vegan is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 125.7

• Total Fat: 3.2 g
• Cholesterol: 1.2 mg
• Sodium: 208.7 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 1.1 g
• Protein: 2.3 g

The dietary needs meet for Zucchini Chocolate Cake, Vegan is Vegan