Chocolate Zucchini Cake

Too much zucchini? A problem no more! You will love this cake, either with or without gluten. Kids love it, too, even though it has quite a lot of fruit/veggie in it. Adapted from an old family favorite. Makes great muffins, too (although you should call them cupcakes)

Yield: 12 solid servings, 24 cupcakes. Ingredients: 2 T soft Earth Balance (or butter substitute of your choice) 1/4 c vegetable oil of your choice 1 mashed banana 1 1/4 c sugar 2 egg substitutes (or eggs, beaten) 1 t vanilla 1/2 c milk of choice 1 t lemon juice 1 t baking soda 2 1/4 c whole wheat flour (or rice flour for GF version) 4 T cocoa powder 1/2 t baking powder 1/2 t cinnamon 1/2 t ground cloves 2 c zucchini, shredded 1/2 c chocolate chips 1/2 c walnuts, toasted (optional) 1. Preheat the oven to 325 and grease an 11x13 pan. 2. Add lemon juice to milk to sour it (it will get chunky and is supposed to!). 3. Combine Earth Balance, oil, banana, and sugar and beat to combine. Mix in egg/substitute and vanilla. 4. Dissolve baking soda in milk mixture, stir, and add to the other liquid ingredients. Stir to combine. 5. Sift together dry ingredients and mix into wet ingredients until just combined. 6. Mix in shredded zucchini and pour into prepared pan. 7. Top with chocolate chips and nuts. 8. Bake at 325 for 40-45 minutes. YUM! Have you been to my website lately? More than just good eats, I've got workshops and new classes coming soon. Check them out! www.karikwinn.com