Chocolate Raspberry Brioche Buns: Recipe #240

These are bites of pure heaven. Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.

We decided to bake instead of fry these, and to put chocolate + raspberry together instead of separating them.

Which brings up a great insight about how to make decisions. If you’re stuck on something, take a moment to sit quietly, be with your breath, and feel your body. Allow yourself to be present with whatever emotions or sensations come up.

Trust that you already know what to do, and trust the decision to reveal itself. It doesn’t have to be the “right” decision. Just pick something, go with it, and learn.

Thanks to Paul for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($6.50 for 18 filled buns)

1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.01
1/3 cup hot soy milk (heat for 30 seconds in the microwave to reach 140F) – $0.12
1 1/2 cup white flour – $0.24
1/2 cup white whole wheat flour – $0.09
2 tbsp brown sugar – $0.06
3/4 tsp salt – $0.03
2 eggs – $0.58
Knead 10 minutes
1/2 cup Miyoko’s vegan butter, softened – $1.24
Knead 5 minutes
Fridge O/N
16 raspberries – $2.50
16 small-ish chunks of dark chocolate – $1.00
Rise 15 minutes warm place
Soy wash
Bake 350 20 mins

Directions for Chocolate Raspberry Brioche Buns

1. In a small, non-metal bowl, mix the yeast, 1 tsp brown sugar, and warmed soy milk. Stir gently to combine and let it sit for 5 minutes to form a thick foam on top of the liquid.

In a large metal bowl, mix together the flours, 2 tbsp brown sugar, and salt. Mix the eggs into the yeast mixture, then pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until it comes together into a ball, then knead by hand for 10 minutes until it’s nice and smooth.

Next, add the vegan butter, squish it in with your hands and enjoy the magnificent sound, then knead for 5 more minutes. It will be lovely and soft, and it’s ok if it’s a bit sticky.

Put the dough into a plastic bowl, cover, and refrigerate overnight.

2. The next morning, put the dough on a lightly floured board and knead it a few times to get the air out. Use a sharp knife to cut it into 18 equal-sized pieces and shape each one into a ball.

Wash and dry your raspberries, and prepare your chocolate chunks. Flatten each ball into a disc, put a chocolate-stuffed raspberry in the middle, and fold the dough up around the raspberry. Pinch the dough together and gently roll it back into a ball, with the surprise nicely tucked inside. Repeat for each of the 18 balls.

Put the stuffed balls on a parchment-lined baking sheet, cover with cling wrap or a damp tea towel, and let them rise in a warm place for 15 minutes.

3. When the buns have doubled in size, brush them with some extra soy milk, then bake at 350F for 16-20 minutes until they’re nice and golden brown.

Cool for a few minutes, then serve your chocolate raspberry brioche buns warm, with plant-based whipped cream and dusted with icing sugar if you like. Celebrate your decision to make these delicious treats! ❤️

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • 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: 15/18

If any of you lovely readers 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!

Dark Chocolate Peanut Butter Cupcakes (Vegan): Recipe #236

How can a cupcake help me become enlightened, you might ask? Or maybe you didn’t ask, but now you’re curious. Zen master Thich Nhat Hanh talks about how we can all become “part-time Buddhas” whenever we take a moment to enjoy a mindful breath, a smile, a mindful step, or… a thoroughly savored bite of cupcake! These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening. 🙂

Thanks to Isa for inspiration, and thanks to you all for being part of our delicious, mindful, planet-saving family!

Ingredients ($14 for 24 cupcakes)

Cupcakes:
2 cups soy milk – $0.74
2 tsp apple cider vinegar – $0.20
1 1/2 cups brown sugar – $0.79
2/3 cup coconut oil, warmed to liquid – $5.50
3 tsp vanilla – $0.60
1 cup flour – $0.16
1 cup white whole wheat flour – $0.18
2/3 cup cocoa powder – $0.73
1 1/2 tsp baking soda – $0.03
1 tsp baking powder – $0.02
1/2 tsp salt – $0.03

Icing:
1/2 cup smooth peanut butter, room temperature – $1.16
1 tsp vanilla – $0.20
2 1/2 cups icing sugar – $2.20
1/4 cup soy milk – $0.08
2 tbsp coconut oil – $1.10

Directions

1. Make the cupcakes. In a large bowl, mix the soy milk and vinegar and let it sit for 5 minutes to curdle and get thick. Then mix in the brown sugar, coconut oil and vanilla. Whisk until it gets foamy.

Next, in a separate bowl, mix the flours, cocoa, baking soda, baking powder, and salt. Then pour the dry ingredients into the wet ones and mix just until they’re combined. It will be a little bit lumpy and that’s ok.

Scoop the batter into 24 paper-lined muffin tins and bake at 350F for 18 minutes. Remove the cupcakes from the muffin tins and cool on a rack.

2. While the cupcakes are cooling, make the icing. Mix the peanut butter, vanilla, icing sugar, and soy milk in a large bowl. Use a fork or an electric beater (if you have one) to combine it all together. Then add the coconut oil and keep mixing until it’s very smooth. Finally, cover the bowl and refrigerate for half an hour to firm up a bit.

3. Once the cupcakes are cool and the icing is chilled, spread the icing on the cupcakes either with a knife or using a piping bag and fancy tip. Enjoy your moment of enlightenment, savoring the darkness of the chocolate against the sweet, creamy icing. 😍

Any leftover dark chocolate peanut butter cupcakes freeze well for future mindful moments too!

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: 1 = eat rarely
  • TOTAL: 16/18

If any of you lovely readers 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!

Raw Plant-Based Brownies (with Decadent Frosting!) : Recipe #217

If you’re looking for a brownie that’s incredibly satisfying and chocolatey, has no wheat or dairy, and doesn’t require baking, look no further! These fudgy morsels can be thrown together in 15 minutes and will be devoured in about the same amount of time if you don’t hide some of them for later! Thanks to Dana and John for inspiring these raw plant-based brownies.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($12 for one 8×8″ pan)

Brownie base:
8 oz package dates, soaked then mashed – $4.99
1 cup raw walnuts, ground up in blender – $2.00
1 cup raw almonds, ground up in blender – $2.00
3/4 cup cocoa – $0.83
1/4 tsp salt – $0.01
1/4 cup maple syrup – $0.95

Frosting:
1/4 cup soy milk – $0.09
1 cup chocolate chips – $1.00

Directions for Raw Plant-Based Brownies

1. In a small bowl, soak the dates in the hottest tap water you can muster. After about 10 minutes, they should be nice and soft and you can drain them and mash them up with a fork.

In a larger bowl, mix together the ground up walnuts and almonds, cocoa, and salt. Then add the mashed up dates and maple syrup. Get in there with your hands and squish it all up together until it comes together into a ball of deliciousness. It’s very messy and fun. Press it evenly into a parchment-lined 8×8″ baking dish. Brownie base done!

2. To make the frosting, pour the soy milk into a microwaveable bowl and put it in the microwave on high for about 45 seconds. Add in the chocolate chips, let them sit in the warm milk for 2 minutes to soften, then stir them in until it’s a rich, smooth, glossy, thick frosting.

3. Pour the frosting over the brownies and spread it out evenly. That’s it!

Cut into your raw plant-based brownies: try some of them warm and gooey, then cover the rest and put them in the fridge. They will firm up nicely in about an hour, and are just as good the next day too.

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 home chefs 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!

Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: Recipe #215

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these “chocolate chip banana peanut butter oatmeal cookie pancakes” one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for about 8-10 thick pancakes)

2 bananas, mashed – $0.38
2 tsp baking powder – $0.05
2 eggs – $0.58
1/2 tsp salt – $0.03
2 tsp vanilla – $0.40
2 tbsp peanut butter – $0.30
2 tbsp melted coconut or canola oil – $1.10
6 tbsp soy milk – $0.15
1 cup oats – $0.12
1/2 cup whole wheat flour – $0.10
1/2 cup non-dairy chocolate chips – $0.50

Margarine or cooking spray, maple syrup (optional)

Directions for Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes!

1. Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.

Let the batter sit and rest for about 10 minutes while you get the griddle ready.

2. Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.

Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.

3. Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs 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!

Black Forest Cupcakes (Very Fudgy!): Recipe #212

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these black forest cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($8 for 12 cupcakes and 24 mini cupcakes)

Cupcake batter:
1 cups white flour – $0.16
2 cup whole wheat flour – $0.32
3/4 cup cocoa – $0.83
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 1/4 cup dark chocolate chunks – $1.25
1 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

Icing:
2 tbsp apricot jam – $0.16
1 tbsp soy milk – $0.02
1/2 cup icing sugar – $0.44

Directions for Black Forest Cupcakes

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.

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.

2. Pour the batter into cupcake tins lined with cupcake wrappers – we filled 3 tins to make 12 large cupcakes and 24 mini cupcakes. Bake at 350F for 20 mins (large cupcakes) and then 9 mins (mini cupcakes).

Make the icing by mixing together all the ingredients for that, adding more icing sugar if you want it thicker.

3. Cool on a wire rack and enjoy your black forest cupcakes just as they are, drizzled with icing, or topped with non-dairy ice cream!

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 home chefs 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!

Oven S’mores in 5 Minutes: Recipe #208

Graham crackers, marshmallows, and chocolate, all melted together over a campfire. It’s a classic Girl Scout recipe, but you don’t need to be camping to enjoy the gooey and crunchy sweetness. Here’s how to make oven s’mores under a low broil in your own kitchen. Yay!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 for 3 large s’mores)

6 graham crackers – $0.83
6 large marshmallows – $0.37
1 cup chocolate chips – $1.00

Directions for Oven S’mores

1. On a parchment-lined baking sheet, spread out 6 graham crackers. Split each marshmallow in half and arrange 4 halves on each of 3 crackers. Split the chocolate chips evenly over the other 3 crackers.

2. Put the baking sheet in the oven set to a low broil. Turn on the oven light and keep a close eye on the marshmallows – pull them out of the oven when the marshmallows get puffy and a tiny bit golden. It should only take 2-3 minutes. The chocolate chips will be glisten-y and soft too.

Carefully pick up the marshmallow cracker and flip it over on top of the chocolate cracker to make a gooey sandwich. Enjoy your oven s’mores hot and fresh, with plenty of napkins!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = 1-3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 14/18

If any of you amazing home chefs 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!

Moist Banana Zucchini Cake: Recipe #204

What happens when you play with mixing banana bread and zucchini cake recipes? A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. This banana zucchini cake disappeared in 24 hours, feeding 5 of us for 2 breakfasts. Hope you enjoy it!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total for one loaf)

2 eggs – $0.58
3/4 cup brown sugar – $0.39
2/3 cup canola oil – $0.50
2 tsp vanilla – $0.40
2 tsp cocoa – $0.07
1 ripe banana, mashed – $0.19
1 large zucchini, grated – $0.78
1/2 cup raisins – $0.50
1/2 cup chocolate chips – $0.50
1 1/2 cups self-rising flour (or 1 1/2 cups flour + 2 tsp baking powder + 1/2 tsp salt) – $0.25

Directions for Banana Zucchini Cake

1. In a large bowl, whisk the eggs and brown sugar together until they’re light and fluffy. Add in the oil, vanilla, and cocoa and mix well, then add in the mashed banana and zucchini.

Stir in the raisins and chocolate chips, then slowly add in the flour mixture. Make sure it’s fully incorporated and the batter has no flour lumps in it.

Pour the batter into a greased loaf pan.

2. Bake at 350F for 45 minutes. It will be deep golden and springy on top when you lightly touch it with your finger, and a knife inserted into the cake will come out clean. Cool for a few minutes then cut into it and enjoy.

Cover your banana zucchini cake tightly with plastic wrap and store it in the fridge for a few days – if it doesn’t get all eaten up.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • 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: 16/18

If any of you amazing home chefs 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!

Chocolate Coconut Pudding: Recipe #203

This decadent chocolate coconut pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate pudding, and it’s completely plant-based so no cows were harmed in the making of it. Enjoy!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($3.50 total)

1 can unsweetened coconut milk (not “light” coconut milk) – $1.99
1 1/2 cups semisweet or dark chocolate chips (not “milk chocolate”) – $1.50
(Optional: 1 tsp vanilla)

Directions for Chocolate Coconut Pudding

1. In a medium pot over medium heat, mix the coconut milk and chocolate chips together. Stir frequently for 10 minutes until the mixture is completely smooth, silky, and slightly thickened.

Remove from heat (add vanilla here if using) and let it sit for 5 minutes, then pour into individual serving bowls.

2. Cover and refrigerate the bowls for 2 hours if you can stand to wait that long (pictures on the left and in the middle below) or overnight (picture on the right below with the very thick puddingy texture).

Grab a spoon and dig into the decadence of your chocolate coconut pudding!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs 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!

Chocolate Almond Veggan Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissants with vegan butter and homemade marzipan. I would happily eat these anytime she wants to make them. Thanks to Food52 for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($9 total for 9 mini croissants)

Dough:
1 tbsp active dry yeast – $0.50
2 tbsp brown sugar – $0.06
1/4 cup hottest tap water – free
2 cups flour – $0.32
1 tsp salt – $0.10
1 1/2 tbsp vegan butter, room temperature (we used Miyoko’s) – $0.66
1/4 cup cold soy milk – $0.09

Other bits:
10 tbsp (5 oz) cold vegan butter (Miyoko’s) – $4.37
Extra flour as needed for rolling pastry
1 egg, beaten, for egg wash – $0.29
1/2 cup chocolate chips – $0.50

Marzipan:
3/4 cup ground almonds – $0.95
9 tbsp powdered sugar – $0.99
1 1/2 tbsp water – free
1/2 tsp almond extract – $0.14
1/2 tsp vanilla extract – $0.14

Directions

1. Make and do the first lamination of the dough: In a small non-metal bowl, gently mix the yeast, brown sugar, and hottest tap water. Let it sit at room temperature for 5 minutes to form a thick foam on top. In a large metal bowl, mix the flour and salt.

Add the yeast mixture, softened vegan butter, and soy milk to the flour mixture, and stir it together into a ball of dough. Knead with your hands for 10 minutes until the dough is smooth and elastic. Flatten the dough into a disk, put it on a lightly floured plate, cover with cling wrap and rest in the fridge overnight.

The next morning, slice the cold butter up into thin chunks, lay them out in a square between two pieces of parchment paper, and use a rolling pin to flatten it out into an even square of butter. Remove the dough from the fridge and roll it out on a floured board – it will be nice and smooth.

Put the butter square on top of the larger dough circle, and fold two opposite sides of the dough in towards the middle, then fold the other two edges in towards the middle, pinching along the way to make a nice seal and keep the butter tucked away well inside the dough.

2. Laminate away! Use a floured counter and flip the dough regularly. Gently and evenly roll out the folded up butter-in-dough into about an 8×12″ rectangle, or as big as you can get it without the butter squeezing out through the dough. Fold it over in thirds, cover, and store in the fridge for 20 minutes.

Repeat this rolling, folding, covering, and fridge-ing 2 more times, then on the last one leave it in the fridge overnight again.

3. The next morning (2 days after starting this recipe!), roll the dough out as thinly as you can on a clean and floured counter. Make long cuts at angles to create a thin triangle pattern (see photos below). Roll each croissant up from the long end to the pointy end, and tuck the pointy end underneath the croissant so it doesn’t pop up when it bakes.

Before you roll them up, you can add chocolate chips or homemade marzipan (made by mixing all the marzipan ingredients listed above together into a paste). Place on a parchment-lined baking sheet and let rise in a slightly warm place for 1 1/2 hours.

Brush the croissants with the beaten egg. Bake at 400F for 10 minutes, then rotate the pan and bake for another 8 minutes. Remove from the oven and let them cool on the tray for 5 minutes before removing to a wire rack or enjoying them hot from the oven.

They freeze well in a sealed container if you’re not going to eat them the same day. Enjoy the flaky, layered pastry goodness anytime you want a treat. Bon appetit!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • 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: 1 = eat rarely
  • TOTAL: 14/18

If any of you amazing home chefs 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!

Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments

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)

Cake:
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

Frosting:
1 cup vegan cream cheese – $4.99
1 cup powdered sugar – $0.88
1 tbsp soy milk – $0.02

Directions

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!