When you’ve got chooks you wouldn’t think you’d need a vegan cake, but if you run out of eggs this is the ideal solution. I didn’t expect it to rise but it did and is moist and delicious. I use a bundt tin so that it cooks more quickly and is easier to slice into small portions. The slices freeze well for quick defrosting for unexpected guests. If you’re considering eliminating meat from your diet then Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats and Vegetarian Myth: Food, Justice, and Sustainability are worth a read. If you are looking for other uses for zucchinis, try some zucchini and feta pies, zucchini fritters or zucchini meatloaf.
two and a half cups of plain flour
two teaspoons baking soda
two thirds of a cup of cocoa
one teaspoon salt
one teaspoon ground cinnamon
300g grated zucchini
two cups of raw sugar
two thirds of a cup light olive oil
two teaspoons cider vinegar
one cup warm water
Pre-heat the oven to 180 degrees C. Sift together the flour, baking soda, cocoa, salt and cinnamon into a large mixing bowl. Add the zucchini and sugar and mix together thoroughly. Make a well in the centre of the dry ingredients and pour in the oil, vinegar and water. Mix well and pour into a large greased tin. Bake for about 40 minutes – until a skewer inserted into the centre comes out clean.
