Fudgey Chocolate Zucchini Cake (Dairy, Egg, Soy, & Nut Free)

We had a small garden this year, and it was pretty successful.  We grew tomatoes, green beans, zucchini, cucumbers, carrots, onions, and potatoes.  As suspected, our zucchini plant was pretty successful.  Too successful.  If you don’t have a green thumb, try zucchini next summer and I’m sure you’ll be successful.  We had an abundance of zucchini, so I had to make this Fudgey Chocolate Zucchini Cake to get rid of the extra zucchini.  This recipe was given to me by my husband’s aunt and I’ve adapted it to make it allergy-friendly.  It is a moist cake, almost fudgey.  Yummy chocolate, moist zucchini cake that does not need frosting.  If you’re looking for a typical cake texture, this isn’t it.  This cake is more moist like a fudge brownie.

Dairy, Egg, Soy, & Nut Free-Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

This recipe makes a 9×13 cake that can serve 12 at least.  My whole family loved it and didn’t think I needed to change the recipe one bit!

Dairy, Egg, Soy, & Nut Free Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

 

Fudgey Chocolate Zucchini Cake (Dairy, Egg, Soy, & Nut Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fudgey cake topped with chocolate chips-no need for icing!
Ingredients
  • ½ cup dairy & soy free margarine (I use dairy & soy free Earth Balance margarine)
  • ½ cup oil
  • 1¾ cups sugar
  • ⅔ cup applesauce
  • 1 tsp. vanilla
  • 1¼ cups rice milk (or other milk alternative)
  • 2 cups grated zucchini, drained (Sometimes I even push on zucchini with small bowl to squeeze out more moisture)
  • 2½ cups flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 4 T cocoa
  • ½ tsp. baking soda
  • 1-1½ cups chocolate chips (I used Enjoy Life Mega Chunks & Mini Chips)
Instructions
  1. Preheat oven to 325 F.
  2. Lightly grease a 9x13 glass baking dish.
  3. Cream margarine, oil, and sugar.
  4. Add applesauce, vanilla, and milk. Beat well.
  5. Add zucchini and mix.
  6. Add dry ingredients and mix well.
  7. Pour batter into greased 9x13 baking dish.
  8. Sprinkle chocolate chips over cake batter evenly.
  9. Bake for 45-55 minutes, or until done.
  10. Let cool slightly before serving.

Dairy, Egg, Soy, & Nut Free-Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

 

What’s your favorite recipe to use zucchini in?  This cake is probably my favorite.  Does it count as a veggie side dish at dinner??

 

Back-To-School Recipe….Granola Bars (Dairy, Egg, & Nut Free)

This summer has been…..CRAZY.  I’ve not posted anything since I shared my Dairy, Egg, & Nut Free Strawberry Shortcake in June. I’m so sorry, but here’s what my summer has been like.

Out of town 3/4 weekends in June

June 16th Superman broke his right leg going down a slide (I’ve decided to refer to my food allergic son as Superman)

June 28th-July 5th, vacation near sand/water (not good for a cast)

7 doctors appointments between Superman and myself

A new windshield on vacation

Two 911 calls for me (bee sting reaction and low blood sugar episode)

An allergy-friendly cookie decorating party hosted at my house

And lastly, I reacted to carrots (I think, testing soon), just two nights ago

Between all those things, and a few more events not mentioned, I’ve been exhausted and stressed.  I’m still so thankful that summer wasn’t worse than it was, even if it flew by me without being all that enjoyable.

Needless to say, I’ve been a little busy and distracted.   I’m back, and hoping to post more regularly, and I’ve decided to start with the recipe I promised WEEKS ago.  I thought these Dairy, Egg, Tree Nut, and Peanut Free Granola Bars which will be perfect or Back-To-School snacks, lunches, and breakfasts.

DF, EF, NF, PF Granola Bars-Mom Vs. Food Allergy

 

First, mix Sunbutter (or other nut/nut alternative butter), honey, and oil in a medium saucepan on medium heat.  Stir until smooth.

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Remove from heat, and let sit for 1-2 minutes to cool a bit.  Then add oats and sunflower seeds (or other mix-in such as dried cranberries or raisins).

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Lastly, quickly stir in the chocolate chips so that they don’t completely melt.  Immediately press into 8×8 or 9×9 lightly greased baking dish/pan, compacting it as much as possible. Top with remaining chocolate chips and press them in as much as possible so they don’t fall off. Transfer to refrigerator to cool and harden for about 2 hours.  You’ll want to store these in a cool, dry place so they don’t get too soft.  Mine have been fine in the cabinet or on the countertop in an airtight container.

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Granola Bars (Dairy, Egg, & Nut Free)
Author: 
Recipe type: Granola Bar
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup Sunbutter (or other nut alternative butter)
  • ⅔ cup honey
  • 2 T oil
  • 2 cup old-fashioned oats
  • ½ cup sunflower seeds (can use dried cranberries, raisins, Rice Krispies, etc...)
  • 1 cup chocolate chips, divided in half (I use Enjoy Life)
Instructions
  1. Lightly grease an 8x8 or 9x9 baking dish/pan
  2. Over medium heat, in a medium saucepan, stir Sunbutter, honey, and oil together until smooth
  3. Remove Sunbutter mixture from heat and let sit for 1-2 minutes to cool
  4. Stir in oats and sunflower seeds
  5. Quickly stir in ½ cup chocolate chips to prevent them from melting
  6. Firmly press mixture into your baking dish, compacting it as much as possible
  7. Press remaining ½ cup chocolate chips into Sunbutter and oat mixture
  8. Chill in refrigerator for 2 hours to set
  9. Store in a cool dry place, or at room temperature

Enjoy the granola bars and let me know what you think!