Vegan Chocolate Zucchini Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I know it sounds unconventional, but this vegan chocolate zucchini cake is rich, fudgy, decadent, and ready in just under an hour. I blend grated zucchini, cocoa powder, and dairy-free chocolate chips into the batter, creating a moist chocolate cake that you would never guess has vegetables.
Vegan chocolate zucchini cake is a wonderful way to use fresh zucchini in a lavish dessert without anyone noticing it is there. The zucchini melts right into the batter, adding incredible moisture while rich cocoa creates an intense chocolate flavor that reminds me of my vegan chocolate lava cake. If you are looking for genius ways to incorporate more moisture and nutrients into your plant-based baking, give this recipe a try.
I first created this cake after trying vegan zucchini muffins, which to my complete surprise, were not savory at all! And if my boys did not taste the vegetables in that recipe, I knew that there was no way they would taste them beneath layers of chocolatey goodness. I decided not to tell them exactly what was in the cake, but they knew that there was a secret ingredient. After hours of guessing, I finally told them, and I was met with laughs. It took a while and a few more cakes until they actually believed me.
👩🏽🍳 Why I Love This Recipe
I love that this cake tastes like an indulgent chocolate dessert, while secretly including a serving of vegetables in every slice. It makes me feel a bit better about having a second slice. As a health coach, I appreciate that zucchini adds moisture without needing large amounts of oil, while cocoa powder brings rich chocolate flavor and antioxidants.
The ingredients come together in a tried-and-true mixing method that creates an incredibly moist crumb. I whisk the dry ingredients together, then blend the coconut milk with the zucchini, chocolate chips, and vinegar until smooth. Then I gently combine everything into a thick batter, folding in extra chocolate chips as I go. I bake the cake until just set, cool completely, and finish with frosting or enjoy it just as is.
I have made plenty of vegan cakes for my non-vegan friends, and this recipe is definitely one that gets the most compliments. One afternoon, my friend and her husband came over for coffee, and I had a fresh vegan chocolate zucchini cake frosted and ready for my guests. This was the first time her husband was eating it, and she told me not to mention the secret ingredient.
After his second slice, he noticed his wife looking at him with a cheeky smirk and asked her what she was smiling about. Then she told him that there was zucchini in the cake. A vegetable he disliked very much. He thought we were lying, but it was my boys who finally convinced him, saying they thought the same thing when they first had it. Ha! Let me know if anyone in your family can guess the secret ingredient the next time you bake this cake.
🥘 Ingredients
Every ingredient in this vegan chocolate zucchini cake has an important job. This is what I use to create a rich chocolate dessert:
Oat flour: I use oat flour to keep the cake gluten-free and for a soft, tender crumb.
Cane sugar: I use this for sweetness, though coconut sugar also works well if I want a more intense caramel flavor.
Cocoa powder: This is what gives the cake its rich chocolate flavor.
Baking powder: Baking powder helps the cake rise into a soft, fluffy texture.
Sea salt: Just a pinch balances the sweetness and enhances the chocolate flavor.
Lite coconut milk: I include this for moisture while keeping the cake rich without dairy.
Apple cider vinegar: This reacts with the baking powder and helps the cake rise, giving it a lighter texture.
Grated zucchini: I use zucchini to keep the cake moist while adding nutrients.
Dairy-free chocolate chips: I like blending half into the batter while folding the remaining half in at the end to create extra pockets of melted chocolate.
Optional toppings: Vegan cream cheese frosting, shaved chocolate, vegan whipped cream, sprinkles, or vegan chocolate ganache can be used to finish and decorate the cake.
🔪 How To Make
All I need is a bowl and a blender to make this delicious vegan chocolate zucchini cake. This is how I do it from start to finish:
Mix dry ingredients: First, I preheat my oven to 350F, and lightly grease my baking pan with coconut oil. Then I whisk together the oat flour, cocoa powder, cane sugar, baking powder, and sea salt.
Blend wet ingredients: Next, I add the coconut milk, grated zucchini, apple cider vinegar, and half of the chocolate chips to my blender or food processor and blend until smooth.
Combine: I pour the blended mixture into the dry ingredients and gently stir until no dry streaks remain. If I have reserved half of the chocolate chips, I fold them into the batter at this point.
Pour into the pan: Then I spread the batter into my prepared pan.
Bake: I bake the cake for 45 minutes, making sure to check for doneness after 40 minutes.
Frost: I let the cake cool completely before adding the frosting and finishings of my choice.
Serve: Once the frosting has had a chance to set for a few minutes, I slice the cake and serve.
💭 Expert Tips
My #1 Secret Tip for this vegan chocolate zucchini cake recipe is to lightly dab the grated zucchini instead of squeezing it completely dry. That little bit of moisture is what creates the incredibly rich, soft crumb. If I remove too much of the liquid, the cake is dry and less fudgy. If possible, I weigh the zucchini instead of measuring it for the most consistent results.
Other Tips To Keep In Mind:
- Mix thoroughly: I whisk the dry ingredients until everything is evenly combined, and no lumps remain before adding the wet mixture. Breaking up the cocoa powder at this stage prevents dry pockets.
- Blend gradually: If I use a food processor instead of a blender, I slowly pour in the coconut milk while the machine is running. This keeps the thick batter from splashing out of the sides and helps everything blend into a silky smooth mixture.
- Bake just right: I begin checking the cake around the 40-minute mark instead of waiting until the full baking time. I look for a toothpick that comes out mostly clean with just a little moist batter near the bottom, since the cake continues cooking as it cools. This keeps every slice soft instead of dry.
- Double up: For celebrations, I double the recipe and divide the batter between 2 cake pans. After the layers have cooled completely, I stack them with plenty of glossy frosting in the middle.
- Measure carefully: I always weigh my oat flour when possible instead of using measuring cups. Even a small amount of extra flour can make gluten-free cakes heavier.
📖 Variations
I have baked this vegan chocolate zucchini cake in so many different ways over the years, and these are the versions my family and friends enjoy the most:
Espresso boost: I stir in 1 teaspoon instant espresso powder into the dry ingredients. This does not make the cake taste like coffee, but it brings out an even richer chocolate flavor. When I do want the coffee flavor to be more pronounced, I mix a teaspoon of instant coffee with 1-2 tablespoons of hot water, and add it to my frosting.
Nutty crunch: I fold 1/2 cup chopped walnuts or pecans into the batter along with the reserved chocolate chips. Then I decorate the cake with pieces of finely chopped vegan peanut brittle. My kids love the little bit of crunch in this one.
Chocolate orange cake: For a zesty take, I add 1 teaspoon of finely grated orange zest and fresh orange juice to the batter. Then I finish the cake with a vegan version of chocolate orange frosting, and decorate it with candied orange peel. My husband loves this flavor combination, and I have made it for his birthday many times.
🍽 Serving Suggestions
If you really want to go all out and make this vegan chocolate zucchini cake as decadent as possible, I recommend adding some vegan Ferrero Rocher on top of the cake, securing it with frosting of your choice, and then drizzling over healthy vegan chocolate sauce. Make sure you serve it with something light to drink like a lavender latte.
When I made this cake for my one kid’s birthday, he asked if I could decorate it with all of his favorite flavors. That meant that in addition to the chocolate frosting, there would be a drizzle of vegan caramel sauce, chopped up pieces of vegan peanut butter cups, fresh strawberries, and vegan caramel popcorn. But it did not end there; the drink of choice for that day was a vegan peanut butter cup milkshake. He promised to eat extra veggies the next week. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I let the cake cool completely before covering it tightly or placing it in an airtight container. It stays fresh in the refrigerator for up to 4 days.
Freezing: I wrap individual slices or the whole cake tightly in plastic wrap followed by foil and place everything into a freezer-safe container. This cake freezes well for up to 3 months. Where possible, I freeze unfrosted cake slices and use fresh frosting on thawed cake.
Reheating: I thaw frozen slices overnight in the refrigerator or at room temperature for a couple of hours. If I want the chocolate chips soft again, I warm a slice in the microwave for about 10-15 seconds before serving.
❓Recipe FAQs
What is the best way to prepare zucchini for this cake?
I wash the zucchini, dry it off, then grate it using the large holes of a box grater. Once everything is grated, I gently pat it with paper towels to remove the excess surface moisture, making sure not to squeeze it completely dry.
What kind of cocoa powder works the best?
I use an unsweetened cocoa powder with a rich chocolate flavor. Dutch-process cocoa can create a slightly deeper flavor, while natural cocoa gives the cake a brighter chocolate taste. Either works well, as long as it is fresh and good quality.
Can I make this recipe as cupcakes or bake it in a square pan?
Yes! I bake this recipe in an 8- or 9-inch square pan for a thick snack cake, pr divide the batter into a lined muffin pan for cupcakes. Cupcakes usually bake in about 18-24 minutes, while a square cake may be done just a few minutes sooner than a round cake. So I always start checking early with a toothpick, around the 35-minute mark.
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Vegan Chocolate Zucchini Cake Recipe
I know it sounds unconventional, but this vegan chocolate zucchini cake is rich, fudgy, decadent, and ready in just under an hour. I blend grated zucchini, cocoa powder, and dairy-free chocolate chips into the batter, creating a moist chocolate cake that you would never guess has vegetables.
Servings: 16
Calories: 171kcal
Ingredients
- 1 cup oat flour
- 1 ¼ cups cane sugar , can sub coconut sugar as well
- ¾ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup lite coconut milk
- ¾ cup dairy free chocolate chips (see note)
- ¾ cup grated zucchini (dabbed with a paper towel, see note)
- 2 tablespoons apple cider vinegar
To top (optional):
Equipment
- blender or food processor
Instructions
- Preheat oven to 350 F/ 175 C
- Add the flour, cocoa powder, sugar, baking powder and salt to a bowl and mix well to get out any clumps.
- You can use a blender or food processor. If using a food processor only add half the coconut milk, as it thickens slowly add the rest of the coconut milk and blend. This is because if you add it all to start, it is too liquidy and can spray out of the sides. If using a blender add all the milk, half of the chocolate chips (or all if you prefer not to have the melted pockets of chocolate, see note), the zucchini and vinegar into a food processor. Blend well.
- At this point you can add the wet mixture into the bowl with the dry mixture and mix well. Or you can add the dry ingredients into the blender/processor and pulse to combine. You don’t want to over blend it. Scrape the sides as you go.
- If you kept out half of the chocolate chips, fold them into the batter now.
- Pour it into a prepared 8 or 9 inch square or circular pan. I spray the pan with some coconut oil and wipe down to avoid sticking.
- Bake for 45 minutes. Start checking at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over bake it then it will be gummy and not as moist and soft.
- Allow to cool completely.
- You can frost it how you prefer, or serve as is like a cakey brownie. You can also double the recipe and make a layered cake.
Notes
- My #1 Secret Tip for this vegan chocolate zucchini cake recipe is to lightly dab the grated zucchini instead of squeezing it completely dry. That little bit of moisture is what creates the incredibly rich, soft crumb. If I remove too much of the liquid, the cake is dry and less fudgy. If possible, I weigh the zucchini instead of measuring it for the most consistent results.
- Mix thoroughly: I whisk the dry ingredients until everything is evenly combined, and no lumps remain before adding the wet mixture. Breaking up the cocoa powder at this stage prevents dry pockets.
- Blend gradually: If I use a food processor instead of a blender, I slowly pour in the coconut milk while the machine is running. This keeps the thick batter from splashing out of the sides and helps everything blend into a silky smooth mixture.
- Bake just right: I begin checking the cake around the 40-minute mark instead of waiting until the full baking time. I look for a toothpick that comes out mostly clean with just a little moist batter near the bottom, since the cake continues cooking as it cools. This keeps every slice soft instead of dry.
- Double up: For celebrations, I double the recipe and divide the batter between 2 cake pans. After the layers have cooled completely, I stack them with plenty of glossy frosting in the middle.
- Measure carefully: I always weigh my oat flour when possible instead of using measuring cups. Even a small amount of extra flour can make gluten-free cakes heavier.
Nutrition
Calories: 171kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 180mg | Fiber: 3g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
