Vegan Chocolate Zucchini Cake

Vegan Chocolate Zucchini Cake

Ultra moist and chocolatey, this vegan chocolate zucchini cake is bursting with flavor! Top with chocolate ganache or cinnamon-spiced glaze for the perfect holiday dessert. Make it in a bundt pan or mini loaves for variation!

5 from 8 votes

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 379kcal

Author: Sarah McMinn

Ingredients

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

US Customary - Metric

Instructions

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. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
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.
Once cool, top with cinnamon glaze or chocolate ganche.

Notes

Serving and Storing - Let the cake cool in the pan for at least 30 minutes before removing it. 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. You can also freeze this cake for up to three months. When ready to serve, pull it out and let it thaw for at least 2 hours.

Recipe Tips

Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
Gently fold the dry ingredients into the wet. 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. Check the cake at 40 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.
Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.

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.

Variations - If you would rather chocolate zucchini loaves, this batter makes two 9x4 loaf pans. Bake them for 40 minutes before checking for doneness.

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