Vegan Chocolate Zucchini Bundt Cake

Why You'll Love This Recipe:

- This vegan chocolate bundt cake is a chocolate lover's dream - It can be made in a bundt pan or as mini loaves for variation - This bundt cake is rich and super moist thanks to the zucchini

- Therese

This cake is amazing!!! I have made it several times for different occasions. Everyone raves about it. My husband who will not eat any vegetables loves this cake (he has no idea there's zucchini in it)!

- Erica

Made this for a potluck and it was a hit.

Ingredients You'll Need:

Step One

Whisk together the oil, sugars, flax egg, and vanilla extract. Set aside.

Step Two

Shred the zucchini and add it to the wet ingredients, stirring so that it is fully hydrated.

Step Three

Whisk together the dry ingredients, then fold them into the wet ingredients with a rubber spatula until the batter is evenly hydrated.

Step Four

Once you have a uniform batter, fold in the vegan chocolate chips and hazelnuts.

Step Five

Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean.

Step Six

Remove from oven and let the cake cool for 30 minutes before flipping it out onto a wire cooling rack to let cool all the way. Top with Cinnamon Glaze or Chocolate Ganache before serving.

Recipe Tips and Tricks:

- Generously spray the bundt pan so the cake doesn't stick - Don't overman the batter because the more you mix, the more deflated your cake will be - Do not open the oven door while the cake is baking or it may fall

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