- 1 3/4 cups whole wheat white flour or whole wheat pastry flour
- 3/4 cups unsweetened cocoa powder (or cacao)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 2 large eggs, room temperature
- 1/2 cup coconut oil, melted and cooled (or sub another oil)
- 3/4 cup applesauce, room temperature
- 1/3 cup non-dairy milk**, room temperature
- 2 tsp vanilla extract
- 3/4 cup coconut sugar (or brown sugar)
- 3/4 cup granulated sugar (beet, cane, etc.)
- 2 1/2 cups shredded zucchini, about 2 medium
- 3/4 cup semi-sweet dairy-free chocolate chips
- for the ganache frosting:
- 1 cup dairy-free dark chocolate chips
- 1/4 cup almond milk creamer*** (or coconut milk)
- Preheat oven to 350F, grease a bundt pan very well with coconut oil, set aside.
- In a medium bowl whisk together all dry ingredients, flour through cinnamon; set aside.
- In a large bowl gently whisk together eggs, applesauce, melted coconut oil, milk and vanilla until combined. Add in sugars and whisk again until smooth.
- Using large rubber spatula, gently add dry ingredients into large bowl of wet ingredients until almost combined. Fold in zucchini and chocolate chips until evenly dispersed. Batter should be fairly thick.
- Pour batter into greased bundt pan and bake for 35-45 minutes, or until inserted toothpick comes out with no wet batter. You can also move the rack and pan up a level to prevent the top of the cake from browning too much.
- Gently flip cake out of pan and transfer to cooling rack (Gently bang pan on counter top, place rack over top of pan, and flip down).
- While the cake cools, melt chocolate chips and cream together on medium low heat in a small saucepan, stirring frequently until fully melted and smooth. Place plate or baking sheet under rack, pour chocolate over cake and spread evenly.
- Allow frosting to set for about 30 minutes before serving. Enjoy!
* May sub half whole wheat flour and half unbleached all-purpose flour **Any milk will work. *** I used a vanilla almond milk creamer because that is what I had on hand. Feel free to use canned coconut milk, coconut milk creamer, or even regular cream if not dairy-free. But I definitely suggest using cream with fat. Cover leftovers or store cake in airtight container. Cake may also be stored in fridge and should keep about 5 days.
- Serving Size: 1 piece
- Calories: 352
- Sugar: 40
- Sodium: 24
- Fat: 19
- Saturated Fat: 13
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 3
- Cholesterol: 31