Don't be afraid of the vegan. All it means, in this case, is no eggs. And you won't miss them a bit. We got this recipe from Post Punk Kitchen. We heart Post Punk Kitchen for their combination of irreverence and good recipes that don't require animal products.
This fantabulous cake is moist and layered with cacophony of flavor. Like a small, sweet symphony in your mouth.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2-1/2 cups fresh zucchini, grated, peeled
2 ripe bananas, mashed
1 cup canola oil (or use our favorite trick and mix 1/2 cup applesauce with 1/2 cup oil)
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup walnuts, chopped (optional)
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, combine zucchini, bananas, oil and vanilla. Stir well. In a separate bowl, mix all dry ingredients except chocolate chips. Add wet ingredients to dry, stir thoroughly and fold in chocolate chips.
Pour into lightly greased and floured bundt pan. Bake for 45 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool before enjoying.
For a printable version of this recipe, click here.