Hello, and welcome back to the Blue Barn Farm and Sanctuary! When you think of chocolate cake, what’s the first thing that comes to mind? If you said zucchini, you’re catching my vibe! This soft squash is perfect for creating a chocolate fantasy that will certainly bring a smile to your face. The cake is moist, and flavorful without being overly sweet. It’s dairy free, egg free, gluten free, and cruelty free. What’s not to love?

As per usual, I was searching for a vegan chocolate cake, and found a few different recipes that were speaking to me. I used parts from each one, and created this divine experience of chocolatey goodness. If you’re not feeling like experimenting, a great place to start might be with Sarah at makingthymeforhealth.com. Plus, if you’re the kind of person who really needs to have frosting on their cake, Sarah has your back! As you can see, however, I opted out of the frosting, and just indulged with vegan chocolate chunks. OH MY! I digress… Let’s not forget the whole reason we are on the subject of chocolate zucchini cake. It’s because it is that time of the year here in Oregon! The gardens are producing and we are doing our best to keep up.

Basically, I split the ingredients into dry and wet. The shredded zucchini went into its own bowl initially, after squeezing as much of the excess water out as I possibly could. Then it got tossed into the wet bowl, and stirred until it was evenly blended. Next, I slowly incorporated the dry ingredients into the wet zucchini mixture. Again, the goal is to make sure it becomes one big bowl of batter; no dry bits left when you go to put it into the pan. I put most of the chips into the batter after everything else was mixed together, but then saved a healthy handful for sprinkling on top. Can I just tell you that I am super happy about that decision?

I used a square cake pan, which meant that my cake was a bit thicker than what Sarah at makingthymeforhealth.com was recommending. No big deal. It simply required a slightly longer bake time. It was exceptional straight out of the oven, but it was also really fantastic after chilling in the fridge. Either way, the whole deal was totally set off by the mound of fresh blueberries, which we also have an abundance of right now.

Although Nelly and her Blue Barn Farm and Sanctuary buddies don’t get to eat chocolate zucchini cake, they do appreciate the fact that this treat is 100% cruelty free. I also prefer using as many organic ingredients as possible because let’s face it, nobody would intentionally eat weed killer. Being thoughtful about how my choices affect others, for me, includes considering how my choices impact the planet as a whole.

I hope this edition of Nibbles with Nelly inspired you to be adventurous with your produce, and create something that is full of kindness, compassion, and empathy…and of course chocolate. Who said eating a plant-based diet had to be boring? Join us next week as we take a brief break from zucchini, and explore another one of my favorites. Leave us a comment and tell us about your favorite chocolate zucchini cake recipe. From all of us here at the Blue Barn Farm and Sanctuary, thanks for stopping by!