Triple Chocolate Zucchini Cake! Made with 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. Whole grain and dairy-free friendly.
Flour: May sub half whole wheat flour and half unbleached all-purpose flour.
Milk: Most milks will work.
Oil: You can use melted and cooled coconut oil, just be sure to make sure your eggs and the rest of your ingredients are room temperature.
Ganache: 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 half & half if not dairy-free. But I definitely suggest using cream with fat.
Storage: Cover leftovers or store cake in airtight container. Cake may also be stored in fridge, best used within 5 days.
Keywords: chocolate bundt cake, zucchini cake, healthier chocolate cake