Healthy Chocolate Zucchini Snack Cake (vegan)

0 Preheat oven to 350 degrees F. Line a 9x9 inch square pan with parchment paper.
1 In a medium bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
2 In a liquid measuring cup, add the almond milk and apple cider vinegar. Stir and set aside to curdle. This is your vegan buttermilk.
3 In a large bowl, add the flour, cacao powder, salt, baking soda, and baking powder. Whisk until well combined.
4 In the bowl with the flax egg, add the almond milk mixture, coconut sugar, shredded zucchini (making sure you squeeze out the excess liquid), pure maple syrup, avocado oil, coconut yogurt, and vanilla. Whisk until well combined.
5 Add the wet to the dry ingredients. Use a spatula and stir until just combined. Careful not to over mix! Fold in chocolate chips.
6 Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let it cool in the pan for 15 minutes, then carefully lift cake out with parchment paper and place on a wire rack to cool completely. Enjoy! Store leftover cake in an airtight container on the counter for up to 3 days. It will be even more moist/flavorful the next day.