Vegan Chocolate Zucchini Cake
5 from 6 votes
Chocolate Zucchini Cake

A rich and moist vegan Chocolate Zucchini Cake with cinnamon glaze; the perfect dessert to celebrate the beginning of fall. Pair it with a glass of red wine for a wonderful evening of decadence.

Prep Time
15 mins
Cook Time
15 mins
Total Time
15 mins
 
Course: Dessert
Cuisine: American
Keyword: Chocolate Zucchini Cake
Servings: 12 people
Calories: 379 kcal
Author: Sarah McMinn
Ingredients
US Customary - Metric
Instructions
  1. Preheat your oven to 350 F. Lightly spray a 10" bundt cake pan.
  2. In your food processor with the shredder attachment, shred your zucchini and set aside.
  3. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
  5. Add the dry ingredients to wet and mix until the dry ingredients are fully incorporated. Fold in chocolate chips and hazelnuts.
  6. Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean.
  7. Remove from oven and let cake cool for 20 minutes before flipping it out onto a wire cooling rack to let cool all the way.
  8. Top with Cinnamon Glaze or Chocolate Ganache and enjoy with a glass of JaM Cabernet
Recipe Notes

To make 4 flax eggs blend together 1/4 cup flax seeds with 3/4 cup water.

Nutrition Facts
Vegan Chocolate Zucchini Cake
Amount Per Serving
Calories 379 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 2mg 1%
Sodium 399mg 17%
Potassium 360mg 10%
Total Carbohydrates 66g 22%
Dietary Fiber 4g 16%
Sugars 43g
Protein 6g 12%
Vitamin A 2.1%
Vitamin C 7.3%
Calcium 10.8%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.