Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cups white spelt flour (or all purpose flour)
  • 1/2 cup whole spelt flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar (coconut sugar is also okay)
  • 1/3 cup organic canola oil (or melted vegan buttery spread)
  • 3 Tablespoons unsweetened applesauce
  • 1 cup grated zucchini (about 1.5 small zucchini)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 3/8 cup water
  • 1 cup dairy free chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. Grease a 9 inch square baking dish, or line it with parchment paper so that the paper hangs over two sides.
  • In a large bowl, whisk together the dry ingredients.
  • Squeeze the excess liquid out of the shredded zucchini.
  • Add the zucchini, canola oil, applesauce, vanilla extract, vinegar, and water to the dry ingredients, and stir together. Add the chocolate chips and stir again.
  • Pour batter into the prepared baking dish. Sprinkle a few more chocolate chips on top if desired. 
  • Bake at 350 degrees for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.