Zucchini Chocolate Cake

* Exported from MasterCook Mac *

Zucchini Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine -- softened
2 c sugar
3 eggs -- or egg substitute
1 tbsp vanilla
2 c zucchini -- grated
1 c nuts -- optional
1 300 g pkg dessert tofu -- pureed
1 tbsp vinegar -- or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, & salt together
in a
bowl. Set aside.

3) Beat margarine & sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini & nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it's
all together.

8) Pour into a greased & floured (or nonstick) 10" loaf pan or a 9x13" square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

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NOTES : I play around with this recipe a lot -- it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake -- make sure you cool it all the way before topping it,
or the topping will just disappear into it.