Moist delicious chocolate and zucchini. What! Veggies in a chocolate cake! This guilty pleasure is not so guilty after all! Yahoo!

Not only is this cake better for you but don’t let anyone know they are eating veggies! This cake is moist and really goes great with that 4 o’clock tea green tea break.

Ingredients:

• Two cups gluten-free flour ( Bob’s Red Mill)
• 2 tsp gluten-free baking powder
• 2 eggs
• One cup of powdered baking chocolate
• 1/4 cup applesauce
• 1/4 cup coconut oil melted
• 1 medium zucchini grated
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 11/2 cups sugar
• 1/2 cup dairy-free chocolate chips (optional)

Beat egg and sugar add vanilla and add the rest of the ingredients stir until the batter is well mixed, then pour into a 9×9 inch greased cake pan. I put parchment on the bottom of my pan.  Bake at 350 degrees for 35 minutes (in my convection oven) but please check with a knife to see if it is baked all the way through, then let it cool before dumping, and enjoy !!!!!