Harvest time usually brings too many huge zucchinis that sit on the kitchen counter, impatiently begging to be consumed rather than composted.  I make our favorite chocolate zucchini cake and gluten free muffins all in the same afternoon. We eat some, we freeze some, following the old adage “waste not, want not”.

I start by grating the zucchinis in the food processor. This allows for more precise measurement, and easier distribution of excess. I use 2 cups in this recipe, a few more in a zucchini muffin recipe,  create a zucchini “spaghetti”, and freeze the leftovers for smoothies. No waste, no guilt, just goodness.  Enjoy!

Dry Ingredients: 
3 c flour (I used gluten free mixture of millet flour, sorghum flour, brown rice flour, almond flour, garbanzo bean flour)
1 T xanthan gum or guar gum
2 t baking powder
1 t baking soda
1 cup unsweetened cocoa powder
2 t cinnamon
1 t pumpkin pie spice

Wet Ingredients: 
1 can organic black beans, drained, rinsed, and pureed in food processor
2 T flax
1/2 c water
1 T vanilla
1 c Silk unsweetened vanilla almond milk
2 t apple cider vinegar
1/2 c black strap molasses
1/2 c organic sucanat or 1/4 c Stevia
1/4 c coconut oil, melted
1/2 c unsweetened applesauce
2 c shredded zucchini
1 c chopped nuts, such as walnuts, almonds and/or pecans, optional
1 c Good-life vegan chocolate chips
1 c raisins, optional
1 c shredded roasted coconut
1/2 c cacao nibs, optional

Directions:
Preheat oven to 350 degrees.

In a small bowl, stir together flax seed and warm water. In a separate bowl,together almond milk and vinegar. Let both stand until thickened.

Meanwhile, combine dry ingredients in a large mixing bowl.

In a separate bowl, combine flax seed and water mixture, almond milk and vinegar mixture, and all other wet ingredients and mix well until thoroughly blended.

Add wet ingredients to dry ingredients and stir. Add in nuts, chocolate chips, raisins, roasted coconut, and/or cacao nibs if desired. Spray bunt pan with non-stick cooking spray. Spoon batter into cake pan.

Bake cake for about 50-60 minutes, test doneness with a toothpick. Cool in pan before tracing around edge of pan with a knife before removing and cooling on cooling rack. Enjoy!