Whole Wheat Triple Chocolate Zucchini Cake [ dairy-free ]

Triple Chocolate Zucchini Cake! So chocolatey and no one will have a clue this cake is made with whole grain flour and free of dairy. We’re using a mix of applesauce and coconut oil to keep this cake a little lighter but still super moist! Add some chocolate chips and a 2-ingredient chocolate ganache to take this cake over the top. Chocolate lovers rejoice!

 

“Who are you kidding? Girls can’t play softball!”

“What did you say?”

“I said girls can’t play softball.”

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One of my favorite scenes from one of my favorite movies… Hopefully you’re not completely lost but in case you are, we’re talking about the movie Now and Then. My sisters and I watched it the other weekend when we all got together. I can’t remember the last time I watched it from start to finish, but I still know every line. It’s funny watching Now and Then now compared to when I was younger. I don’t think I realized until after watching just recently how much that movie shaped my views on women and friendships.

Because of that movie I was 1. all about girls playing sports with the boys and 2. getting into fights for my friends.

Okay, I didn’t get into any physical fist fights but I do recall chasing a boy into the bathroom after he made fun of my BFF. I was only 10 or 11, but clearly knew what it meant to stick up for your friends, much thanks to Now and Then.

The movie also gave me my favorite song of all time, “I Want You Back” by Jackson 5 (mainly because my favorite scene was the softball fight scene, obviously. #TeamRoberta).

But seriously, I used to know the ENTIRE soundtrack of Now and Then from start to finish, front to back. Does anyone else know it? I can still picture the yellow cover with the film strip. During our summer camping trips my older sister and I would listen to it over and over again on our Walkman (yes, our Sony Walkman) while making friendship bracelets. For a good two weeks straight.
GOOD TIMES.

Well now that I’ve just taken us on a little trip down memory lane I SUPPOSE we can talk about this chocolate zucchini cake.

If we must.

JK JK, I’m actually pretty pumped about this cake because it’s made with a mix of what one may call “healthier” ingredients but it tastes freakin’ phenomenal. Ugh I just love it when that happens!
It’s whole wheat, dairy-free, and I also cut down on the oil a little bit by using more applesauce. Oh and there is a boat load <— technical term of zucchini in it! Because when you add vegetables to baked goods it pretty much automatically makes them healthy, right?

Okay, not necessarily but in this case YES.

What you need

whole white flour

unsweeteend cocoa powder

baking soda

baking powder

salt

cinnamon (optional but adds nice flavor!)

eggs

coconut oil

applesauce

non-dairy milk

vanilla

coconut sugar

granulated sugar

zucchini

chocolate chips

 

It looks like a lot but really just your standard cake ingredients. And you can mix everything by hand with no fancy equipment required.

You’ll need to mix your wet ingredients in one bowl and your dry ingredients in another bowl before combining together. Yes we have to dirty another bowl but just trust me on this one. 🙂

Then you fold in the shredded zucchini and chocolate chips and pour the batter into a greased bundt or 9″ square cake pan, baking for about 40 minutes.

SOME KEY TIPS:

-Because we’re using liquid coconut oil, you’re going to want to make sure your ingredients are at room temperature. If you mix cold ingredients like the eggs and milk with the coconut oil, the oil will solidify and that is no good! So I suggest getting out all of your ingredients about 30 minutes before hand to allow them time to come to room temperature.

-Also watch your baking time. Chocolate cakes are sometimes hard to tell whether they’re done or not, so definitely do the toothpick test in multiple areas. The cake should be ready when little batter come out with the toothpick.

-If using a bundt pan, grease very well! You want to make sure your cake comes out all pretty on top, which of course is the bottom of the pan 🙂

Oh my word I almost forgot about the CHOCOLATE GANACHE FROSTING.

Once the cake has cooled all that’s left to do is melt chocolate chips with some cream over the stove top until smooth. (I actually used almond milk creamer, but full-fat canned coconut milk also works. And if you’re not dairy-free, heavy cream is fine too!) Then pour on the chocolate ganache frosting and run a knife over it to spread it around the cake.

I actually went with thinner layer of frosting than what might be considered “normal” for a cake because the cake is already so chocolatey. My sister actually approved of this chocolate zucchini cake with no frosting at all! So, the choice is yours…

But just look at that melted chocolatey goodness… I don’t know, guys. She might be crazy.

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Tools used

large bundt pan

glass mixing bowls

large rubber spatula

 

 

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How about you?

• What is your favorite movie you could watch over and over again?
• Hands down favorite song?
• Are there any movies you watched growing up that had an impact on your values today? Okay, maybe forget about the fist fighting part, but there is something to be said about the value of friendship.

 

 

 

 

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