Chocolate Zucchini Cake

1 3/4 cups sugar
1/2 cup canola oil
2 Ener-G replacer eggs
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nondairy milk (I use almond milk)
2 cups zucchini, shredded
1 cup vegan chocolate chips
1/2 cup walnuts, chopped
1/4 cup brown sugar

Directions:

1. Preheat oven to 350 degrees F. Spray a 13×9x2″ baking pan with nonstick spray. In a large mixing bowl, beat together sugar and oil for 1 minute.  Add prepared egg replacer, applesauce, vanilla and beat for another minute.

2. Combine the flour, cocoa, baking soda and salt.  Add sugar mixture alternately with milk beating until blended.  Stir in zucchini.  Add mixture to prepared pan.

3. Bake 20 minutes, remove and sprinkle walnuts, chocolate chips and brown sugar evenly over the top of the cake.  Place back in the oven and bake for another 10-15 minutes, or until a toothpick inserted hear the center comes out clean. Let cool for 20 minutes.

Makes: 18 Servings, Preparation time: 30 minutes, Cooking time: 30-35 minutes

This recipe is from VegWeb.com