Go Back
+ servings
Finished cake on a glass cake stand with cinnamon glaze

Vegan 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.
5 from 7 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 379kcal
Author: Sarah McMinn


  • 3 cups shredded zucchini about 3 medium zucchinis
  • 2 ¼ cups all-purpose flour
  • ½ cup cocoa powder
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup avocado oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 flax eggs*
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips
  • ¾ cup hazelnuts roughly chopped
  • Cinnamon Glaze or Chocolate Ganache


  • Preheat your oven to 350 F. Lightly spray a 10" bundt cake pan and set aside.
  • In your food processor with the shredder attachment, shred your zucchini and set aside.
  • In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
  • Add the dry ingredients to wet and mix until the dry ingredients are fully incorporated. Fold in chocolate chips and hazelnuts.
  • Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean.
  • 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.


Serving and Storing - Let the cake cool in the pan for at least 30 minutes before removing it. Because this cake lacks the same structure that flour gives the cake, it could fall apart if removed too early from pan. Top with Cinnamon Glaze or Chocolate Ganache before serving. Leftover cake can be wrapped tightly and stored in the refrigerator. Eat leftover cake within 5 days.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be.
  3. Do not open the oven door while the cake is baking or it may fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.
Frequently Asked Questions
  • Can I make this chocolate cake without oil? If you are looking for an oil-free vegan cake, swap out applesauce for the oil with a 1:1 ratio.
  • Where can I find vegan chocolate chips? Most well-stocked grocery stores carry at least one brand of vegan chocolate chips but if you can’t find them, you can buy them online.


Calories: 379kcal | Carbohydrates: 66g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 399mg | Potassium: 360mg | Fiber: 4g | Sugar: 43g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2.6mg