Ingredients

• 1-1/4 cups vegan butter
• 1-1/2 cups sugar
• 2 eggs using egg replacer*
• 1 teaspoon vanilla extract
• 2-1/2 cups whole wheat pastry flour
• 3/4 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan yogurt
• 2 cup grated zucchini
• Mousse
• 1 (12-ounce) package soft silken tofu
• (3.9-ounce) package instant chocolate fudge pudding
• 1 teaspoon ground cinnamon
• 1 (8-ounce) package soy whipped topping

Directions

1. Preheat oven to 350°
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg replacer, beating well. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini.
3. Pour into greased 13 x 9 baking dish and bake for 35-40 minutes.

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