This is a chocolate “cake” that is full of veggies!

Thank you, Suzi White, for sharing with us!

1 2/3 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates
1 cup pineapple chunks (fresh or canned in own juice)
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
5 Tablespoons cocoa powder
1 cup chopped walnuts
1 to 1 1/2 cups water
2 teaspoons vanilla

Mix flour, baking powder, and baking soda in small bowl and set aside.

I ground the dates through the zucchini in my food processor adding a little water until it was puréed. I stirred in the dry ingredients, cocoa powder, walnuts, vanilla.  Add water as needed until the batter is the consistency of brownie batter.

You can bake in a 13 x 9 inch pan for one hour or make 24 cupcakes for 35 minutes (until a toothpick comes out clean) at 350.

This comes out dense like brownies and is good without any frosting. However, the taste improves after a day. It also freezes very well.

I hope this will interest someone!

Suzi White

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