Vegan Chocolate Zucchini Cake

I was staying at a friends place and she pulled out the cutest mini loaf pan. I said something along the lines of "I have to have this pan" and she replied "it's yours - as long as you promise to use it". Best day ever!!! So to keep my promise I adapted this recipe from the Half Assed Kitchen to make these absolutely delicious zucchini cakes.

 

Chocolate Zucchini Cake
2-1/2 cups fresh zucchini, grated, peeled
2 ripe bananas, mashed
1 cup canola oil
2 3/4 cups flour
1/4 cup cocoa powder
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup of dark chocolate cut into chunks

Preheat oven to 350 degrees.
In a mixing bowl, combine zucchini, bananas, oil and vanilla. Stir well. In a separate bowl, mix all dry ingredients except chocolate chips. Add wet ingredients to dry, stir thoroughly and fold in chocolate chips.

I was worried that the loafs would stick so I cut rectangles of parchment paper and placed them into the mini loaf tin with enough overhang to wrap the loafs afterwards.

Bake mini loafs for 30 minutes or until a toothpick comes our clean.