Chocolate Zucchini Cake Recipe

Preheat oven to 360F/180c for 15 minutes.

Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.

In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.

In a small blender/processor blend together the Ener-G and water until it’s nice and fluffy like beaten eggs. I used my Magic Bullet blender. I pulsed it a couple of times.

In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.

Add the egg replacer liquid in 3 additions beating it after every addition. Now also add the milk and beat until well combined.

Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.

Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.

Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.