Chocolate Zucchini Cake with Mocha Fudge Glaze

Chocolate Zucchini Cake with Mocha Fudge Glaze

Ingredients

3 eggs or equivalent egg replacer
1 cup of canola oil or 1 cup applesauce
2 cups of sugar
1 Tbsp. vanilla extract
2 cups of unpeeled zucchini, shredded
1 1/2 cups of unbleached flour
1/2 cup of baking cocoa
1 tsp. of salt
1 tsp. of baking soda
1 tsp. of cinnamon
1/4 tsp. of baking powder

In a large mixing bowl, beat together the eggs,
oil and sugar - about 1 1/2 - 2 minutes or until
smooth.

Add in the remaining ingredients and thoroughly
combine.

Pour into a lightly greased and floured baking
pan (we used a bundt pan).

Bake at 350° F for about 40 minutes or until the
cake begins to pull away from the side of the pan.
Use the "clean toothpick" test as well.

When cake is done, place on rack to cool and prepare
the mocha fudge glaze.


Mocha Fudge Glaze

Ingredients

6 Tbsp. of water
1/4 cup of Cocoa
1/4 cup of margarine or unsalted butter*
1 tsp. of espresso powder (we use Starbucks VIA)
1 1/2 cups of granulated sugar
1 tsp. of vanilla extract

* You can also use canola oil instead of butter
or margarine


How we make it

In a small saucepan, mix all ingredients except the
vanilla. Thoroughly combine all ingredients.

Heat the mixture over medium-high heat, stirring con-
stantly until the mixture is smooth and glossy.

Allow the mixture to come to a boil and immediately
remove from the heat. Stir in the vanilla and set aside
allowing it to cool for at least 10 or 15 minutes.

Give it another thorough stir just before drizzling
it over the cake.

Pour the coffee, slice the cake, relax and enjoy!