Unlike cooking, bad baking cannot be salvaged with any amount of Tapatio, salt, or lemon juice. I’ve got a few things like chocolate chip cookies and fruit crumbles on lock, but I’m still not quite as sure-footed when it comes to baking. I tend to fuss with baking recipes, tinker with the amount of sugar, and substitute A with whatever I have on hand. Sometimes these frankensteined recipes leave me with sad, dense cinnamon rolls, but other times, like in this instance, I get a delicious chocolate zucchini cake that I can’t wait to share with you.

This recipe for chocolate zucchini cake is fool-proof. Easy, I dare say.  I’ve made it three times in two days and each time it’s turned out moist (sorry if you hate that word) and rich, with the texture of a flourless cake. I served it at a group pot luck with vanilla bean ice cream, with whipped cashew cream (pictured here) and at work on its own. Even this timid baker received rave reviews, so I know you can do it too. Plus, it’s great for using up that surplus of zucchini that happens when you grow it.

Vegan Chocolate Zucchini Cake with Chocolate glaze, Cacao Nibs and Orange Zest

(Adapted and veganized from this highly-rated Epicurious recipe)

Cake:

2 1/4 c all-purpose flour

1 3/4 c sugar

1/2 c unsweetened chocolate powder

1 tsp kosher salt

1 tsp baking soda

1 c coconut oil

2 tbsp chia seeds mixed with 6 tbsp water

1/2 c almond milk with 1 tsp lemon juice

1 tsp bourbon + 1 scraped vanilla bean (I was out of  vanilla extract, but 1 tsp of vanilla extract would work perfectly too)

2 c zucchini, grated

Glaze:

4 oz dark or semi-sweet chocolate

2 tbsp coconut oil

2 tsp almond milk

2 tbsp powdered sugar

Topping:

2 tsp powdered sugar

1 tbsp cocoa nibs

zest from one orange

Directions:

1. Preheat oven to 325 degrees. Oil a parchment-lined 11″ springform pan.

2. Mix together dry ingredients. Add coconut oil, soaked chia seeds, bourbon, vanilla, and almond milk. Once incorporated, mix in zucchini. Pour batter into pan and bake for about 60-70 minutes, or until a toothpick comes out clean.

3. For the glaze, melt coconut oil, almond milk, and chocolate together over low heat. Whisk in powdered sugar. Pour over cake and sprinkle nibs, zest, and powdered sugar over the top.

serves 8-10