Chocolate Zucchini Cake
3/4 cup vegetable shortening (I use Spectrum organic nonhydrogenated)
2 cups sugar
3 egg replacers (http://vegweb.com/index.php?topic=7678.0)
2 teaspoons vanilla
2 cups zucchini, shredded
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons orange zest, optional
1/2 cup nondairy milk
2 1/2 cups flour
1 cup nuts, chopped, optional
1. Preheat oven to 350 degrees F, and grease a nonstick bundt pan. Cream together the shortening and sugar.
2. Add the egg replacers and vanilla and blend well. Add in the zucchini, cocoa, baking powder, baking soda, salt, cinnamon, and orange zest, if using.
3. Add the milk and flour alternatively, and combine. Add the nuts if you are using them. Mix and place in prepared pan, and bake 1 hour.
Source of recipe: This was my grandmother's recipe, which became my mom's recipe, which became mine, and I revised it for my vegan diet.