Chocolate Zucchini Cake French Toast

For our End of the World brunch (held on the same day that Harold Camping predicted the Rapture would take good Christians to Heaven while the rest of us suffered rolling earthquakes, the plagues of the Apocalypse, and then death as the world ended after five months of literal Hell-on-Earth), we wanted to make deeply decadent foods befitting of transdimensional spiritual passengers leaving their earthly bodies behind. When our friend George suggested chocolate cake French toast, I was just blown away… what an idea! (Pun intended.)

In order to make it a touch healthier, I made chocolate zucchini loaves – but we still topped them with a sweet strawberry coulis, sweetened browned Earth Balance, and icing sugar.

chocolate zucchini cake french toast with strawberry coulis, brown butter, candied walnuts, and a chocolate dipped strawberry

I actually used this awesome VegWeb recipe submitted by user jessesmum. I screwed it up a bit by adding a bit more baking powder than I was supposed to, but it turned out beautifully. It was flavourful, moist, and cut well into slices. I altered her recipe, below, as I did when I prepared it.

Chocolate Zucchini Loaves – Makes 2 loaves

5 tablespoons ground flax + 10 tablespoons water
3 cups all-purpose unbleached flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups cane sugar
1 cup vegetable oil
2/3 cup almond milk
1 teaspoon vanilla
2 cups zucchini, grated
1 cup vegan semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 9×5″ loaf pans. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again. (Or use hot water, stir, and let sit til gummy.)

Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax mixture. Continue to mix.

Add milk and vanilla, and stir until well blended. Add zucchini and chocolate chips and blend them in. The mixture should be nice and smooth and moist looking.

Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn’t gobble it up).

9 thoughts on “Chocolate Zucchini Cake French Toast

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  4. Leigh

    This looks gorgeous…why did I let myself miss out on it last week!? I think I might need to order all three brunch items next time… All plans for today have now been scrapped and this chocolate zucchini french toast shall be made, yum! Thanks for brunch last week lovelies!

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