Zucchini Chocolate Cake, Vegan

Name: Zucchini Chocolate Cake, Vegan Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 24
Ingredients: 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

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 24

Ingredients

Shortening, .25 cup (or vegan margarine)Granulated Sugar, 1 cupBrown sugar, 1/2 cuppane riso egg replacer, 3 tsp plus 6 TB waterVanilla (Pure), 2 tspZucchini (Grated), 2 cupFlour, white wheat enriched and unbleached (Robin Hood package info) .25c=30g, 2.25 cupCocoa, dry powder, unsweetened, .5 cupBaking Powder, 2.5 tspSalt, 1.5 tspSoy Milk, .5 cupSemisweet chocolate, .25 cup chips (PC is vegan) =50g

Directions

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 :)

Servings Per Recipe: 24

Nutritional Info Amount Per Serving