It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my new favorite way to eat chocolate cake. Many thanks to Isa for inspiration.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($12.50 total)
2 cups white flour – $0.32
1 cup whole wheat flour – $0.16
1/2 cup cocoa – $0.55
2 tsp baking powder – $0.03
1/2 tsp baking soda – $0.01
1/2 tsp salt – $0.03
3/4 cup brown sugar – $0.39
1 cup chocolate chips – $1.00
3/4 cup soy milk – $0.28
3/4 cup canola oil – $0.56
3 eggs – $0.87
1 tbsp vanilla – $1.00
2 cups grated zucchini – $1.40
1 cup vegan cream cheese – $4.99
1 cup powdered sugar – $0.88
1 tbsp soy milk – $0.02
1. Make the batter base: In a large bowl, mix the flours, cocoa, baking powder, baking soda, salt, brown sugar, and chocolate chips. Stir to combine. Add in the soy milk, canola oil, eggs, and vanilla and mix well.
2. Grate and add the zucchini to the chocolate batter, and fold it in with a spatula until the zucchini is evenly distributed throughout the batter.
3. Pour into a greased bundt ban. Bake at 350F for 45 minutes. Cool for 5-10 minutes, then loosen the edges and turn the cake out onto a plate. Make the cream cheese frosting by mixing together the cream cheese, powdered sugar, and soy milk. Add extra powdered sugar if desired to thicken it up some more.
Serve the cake warm with a dollop of frosting. Enjoy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 – healthy-ish
- TOTAL: 17/18
If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!