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.