Wednesday, October 30, 2013
Food Network Magazine
Unsalted vegan butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cub semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 & 1/4 cups sugar **I used less and served with raspberries
1/2 cup plus 1 teaspoon extra-virgin olive oil
egg replacer for 2 eggs.
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon agave
Preheat the oven to 350 degrees. Grease the bottom and sides of 9” square cake pan wit vegan butter. Dust the pan with flour, tapping out the excess.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
Beat the sugar, 1/2 cup olive oil, the “egg replacement” and vanilla in a large bowl with a mixer on medium speed until smooth and pale about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combines, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the agave in a microwave-safe bowl. Microwave on medium power in 30 second intervals, stirring until the chocolate is melted. Spread over the cake, then cut into pieces.