Vegan Chocolate Zucchini Cake
Yes, you read that right—zucchini in cake. Before you run away, hear me out. This moist, rich, chocolate-loaded masterpiece hides shredded zucchini like a secret ingredient your picky eaters will never detect. It’s fudgy, soft, and ridiculously indulgent, without the dairy or eggs. The zucchini? It magically disappears, leaving only perfect texture. This is not health food, but hey, it has a vegetable, so let’s pretend. Grab a fork, a plate, and zero guilt—because this is one cake you’ll want on repeat.
Vegan Chocolate Zucchini Cake
A moist, fudgy vegan chocolate cake with a sneaky vegetable twist.
Ingredients
- Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut sugar
- Wet Ingredients
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¾ cup dairy-free milk
- Secret Star Ingredient
- 1 ½ cups shredded zucchini excess moisture squeezed out
- For Extra Chocolate Goodness
- ½ cup dairy-free chocolate chips
Instructions
- Step 1: Prep & Mix
- Preheat the oven to 350°F (175°C) and grease your baking pan.
- In a bowl, whisk flour, cocoa powder, baking soda, salt, and sugar.
- Step 2: Combine & Hide the Zucchini
- In a separate bowl, mix melted coconut oil, applesauce, vanilla, and milk.
- Pour wet ingredients into the dry mixture and stir gently.
- Fold in shredded zucchini and chocolate chips.
- Step 3: Bake & Enjoy
- Spread batter into the baking pan and smooth the top.
- Bake for 40 minutes or until a toothpick comes out clean.
- Let it cool before slicing—if you can wait that long.
Notes
Nutritional Information (Per Slice)
- Calories: ~210
- Total Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
Bonus Tips for the Ultimate Cake
- Want it richer? Add a drizzle of melted chocolate on top.
- Swap coconut sugar for brown sugar for extra depth.
- Need crunch? Throw in some chopped walnuts.
- No applesauce? Mashed banana works too.
