Vegan Chocolate Cake with Zucchini

Ingredients

• 200 g zucchini (approx.)
• 120 g peanut butter
• 110 g agave syrup
• 120 ml plant-based milk
• 220 g flour
• 30 g cocoa powder
• 2 tsp Baking powder
• 1 tsp coffee powder
• 1 tsp vegan margarine

Instructions

1. 1.

   Wash, peel, grate the zucchini and squeeze out excess liquid with a kitchen towel.

2. 2.

   Combine grated zucchini, peanut butter, agave syrup, and plant-based milk in a bowl. In a separate bowl mix flour, cocoa powder, baking powder, and coffee powder.

3. 3.

   Grease a loaf pan with vegan margarine. Gently fold dry and wet ingredients together and pour into the pan.

4. 4.

   Bake the vegan chocolate cake with zucchini at 200 °C (175 °C fan‑forced; gas: level 2–3) for 60–70 minutes.