Vegan Chocolate Zucchini Cake with Peanut Butter Icing

I bought some zucchinis to make fries. Well, as you can see that never happened. I felt the zucchinis had a bigger purpose in life. The purpose was this amazing cake. Chocolate and peanut butter is probably my favorite combination so I figured why not add in the veggies, see what happens. I know that the addition of zucchini does sound a bit strange. But it adds a nice subtle flavor as well as making it very moist, even fudge like. My non veggie, super picky eater loved it.

Chocolate Zucchini Cake

1 C flour
1 C whole wheat flour
1/2 C dark cocoa powder
1 TS baking soda
1 TS salt
1 C light brown sugar
1/2 C canola oil
2 small zucchinis, finely grated ( A little over 2 cups)

Peanut Butter Icing

1/2 stick earth balance, softened
1/2 TS pure vanilla extract
1 C creamy peanut butter
2-3 C organic powdered sugar
1-2 TB of unsweetened almond milk

Preheat oven to 350 degrees. Line a 9x12 baking dish with parchment paper and set aside. Whisk together flours, cocoa, baking soda, salt, and sugar, once combined add the oil and mix well with a rubber spatula. It will be very thick, maybe even still a bit dry. No worries, you're doing it right! Fold in the zucchini and stir everything together. The moisture from the zucchini will make the batter creamy, and smooth. Pour into prepared dish and bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely before icing. To make the icing, cream together the butter and peanut butter until smooth. Add in the powdered sugar 1/2 cup at a time. Stir in vanilla and milk if needed. I wanted mine to be thin, so I added more milk and less powdered sugar. You can make it as thick/thin as you want just add/omit the milk and powdered sugar to your liking.



You can't even tell that there's zucchini in the cake, I would see the occasional green speck but other than that no one had a clue. I handed some out to Jason's friends and co workers, they couldn't tell either. Being sneaky is fun sometimes, haha!