Preheat the oven to 180°C (gas mark 5).
In a small bowl, mix 1 table spoon ground flaxseed and 3 table spoon hot water together and let it sit until you need it.
Grease two 7 inch cake tin with a bit of margarine and dust of flour. Set aside.
Sift the flour, cocoa powder, baking soda and the baking powder in to a mixing bowl and add the sugar and the salt and mix well.
Mix in the shredded zucchini. Then Add in the soy yogurt, vanilla extract, applesauce, vegetable oil, vinegar, soy milk and the prepared flax egg. Mix your batter until well combined but Do not over mix!!
The batter will be very thick but you’ll be able to mix it all in. The moisture from the zucchini will come out while baking so please do not add any more moisture!
Divide the batter between the two prepared cake tins and spread it out evenly to the edges with a spatula or the back of a spoon.
Bake for 35 minutes or until a toothpick inserted into the centre of the cakes come out clean.
Allow your cakes to cool in the cake pans for at least 30 minutes before you remove them from the tins. I left them in the tins for about 4 hours until I was ready for frosting.