This chocolate zucchini cake is hands down incredible. So rich and moist, you'd have no idea its vegan, gluten-free and filled with veggies!
This post was originally published on February 17, 2015.
This is seriously one of the most rich and delicious cakes ever! It's easily served as a brownie, and so versatile with many ways to top it!
I love any time I can make a delicious sweet treat healthier, especially made with whole food ingredients! Better yet is when you can't even tell that there's secret healthy food hidden inside. It's great to have desserts you can feel good about feeding yourself and your kids!
Ingredients
No boxes of cake mix here, just real ingredients to make a real good cake!
- cocoa powder
- coconut milk
- chocolate chips
- grated zucchini
- sugar
- oat flour
- baking powder
- apple cider vinegar
- salt
How to Make Vegan Chocolate Zucchini Cake
A little bit of effort is all it takes to whip up this decadent treat!
- Mix dry ingredients.
- Blend wet ingredients.
- Combine the two.
- Pour it into a prepared pan.
- Bake.
- Frost. (Optional)
- Serve!
Serving suggestions
This cake is really great all on its own, but I like to top it with any of the following:
- Vegan Ganache Frosting
- Vegan cream cheese frosting
- Vegan chocolate frosting
- Dairy free whipped cream
- Sprinkles
- Shaved chocolate
Tips and tricks
For the best vegan chocolate cake, follow these tips:
- You don’t want to squeeze the liquid out of the zucchini. You simply want to dab it a little. Best results are if you weigh it versus measure it.
- Double the recipe for a layered cake.
- You can add the chocolate chips in two parts for an uber chocolatey texture.
- To prepare the pan, spray with some coconut oil and wipe down to avoid sticking.
- Start checking for doneness 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.
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
Common Questions
Chop the ends off and peel the zucchini, use a cheese grater to shred the zucchini. You can also use the grating attachment on a food processor.
Yes you can! Wrap it well in foil or plastic wrap, then seal in an airtight freezer safe container. You can freeze it for up to 3 months.
For the best flavor and freshness, eat up your cake within 4 days.
More Vegan Baked Goods
Any of these vegan recipes are sure to satisfy your sweet tooth!
- Easy Gluten Free Snickerdoodles
- Apple Roses
- Healthy Peanut Butter Cookies
- Vegan Apple Pie
- Chickpea Blondies
Vegan Chocolate Zucchini Cake Recipe
Equipment
- blender or food processor
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
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
- You don’t want to squeeze the liquid out of the zucchini. You simply want to dab it a little. Best results are if you weigh it versus measure it.
- You can keep half of the chocolate chips out of the blender and add whole to the batter for a more melted chocolatey result.
- You can serve these plain like brownies or make it a cake with frosting. Double the recipe for a layered cake.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
M
It says for best results use the “precise weights” provided but none are provided.
Sophia DeSantis
Hi! The weights are on the recipe card, you just need to toggle between US and Metric.
Kimberly
It's Feb 2023, and I also don't see weights listed, even on the recipe card. I often freeze my leftover shredded zucchini and use it in breads and cakes later, draining off the water and squeezing the zucchini. What is the weight of the zucchini with the liquid for this recipe?
Sophia DeSantis
Hi Kimberly, like I said above, the weights are there and have always been there. You need to go to the toggle on the right next to Ingredients where it says "US Customary" and "metric" and select the "metric" to see the weights. The weight of the zucchini is it after it is dabbed with a paper towel, follow the notes and directions on the recipe card and the post to see how I do it. Hope that helps!
Sarah
I’ve tried making this recipe a couple of times, as cupcakes. I’m not sure why, and no one else seems to have had this issue, but they collapse in the center (though they taste very yummy still). I know I followed the recipe... do you have any ideas for what I might do to fix it?
Thank you!
veggiesdontbite
Hi Sarah! There can be many reasons it collapses. Since you made these as cupcakes instead of a cake that could be one reason. If the center is still moist it can cause it to fall as well. Also, in case you accidentally measured the baking powder off even a little it may have affected it. Oven temps and pans vary so sometimes things happen in baking! If it tastes good then I'd say not to worry about it too much!
Mariah
Sooooooooo delicious!!!! Who knew Zucchini belonged with chocolate cake!! Our minds were blown and our tastebuds were beyond satisfied!! Thank you so much for sharing this recipe with the world 🙂 you are amazing!!!!
veggiesdontbite
Wow Mariah! I am so thrilled you liked it. I am very honored to have you as a reader. Thank you for the great review!
Steffanie
I don't own regular sugar, could coconut sugar or maple syrup work instead?
Thanks,
Steffanie
veggiesdontbite
Hi Steffanie! Coconut sugar will work, although the end result will be a little less sweet. Maple syrup won't work because it is a wet ingredient and will later the end result of the recipe. Let me know how it goes!
Mireille
You have to make this cake! We made it over Thanksgiving and it was a huge hit. My son declared it to be his favourite cake. It’s not crumbly and dry. It’s moist, holds it shape and not dense or heavy. I can’t wait to make this for the next birthday in the family!!
veggiesdontbite
Ah! Thank you so much Mireille!! I'm so happy you liked it!!
Sarah
Made this one yesterday...oh my god...DELICIOUS!!! I used cassava flour instead of oat flour, and a bar of chocolate Instead of chocolade chips (put it all in the mix with the zuchini). Made the chocolate Cream as well to put inbetween my 2 layers of cake, and I added cherries too!! Soooooo good!!!
veggiesdontbite
Thank you so much for sharing how you made this! I am thrilled you liked it!
Marylee
I have been trying to fool my family, who thinks I'm deprived being vegan, so I told them I would cook dishes they would cook for themselves. Score! They had no idea and there were no leftover(I made 24 for 13 people). Thank you so much for your successes. I just started baking vegan and it's been a slow go, but it's getting easier with inspiration. Thank you again.
veggiesdontbite
Well I for one can tell you that you are never deprived! So many awesome things to eat, that go so far beyond just veggies. LOL I am thrilled your family liked these!
Melissa
These were really delicious and are my "go-to" to tame my sugar addiction. Mine turned out a little dry though. I followed the recipe. I'm wondering if I should have added more zucchini? What would help to make it more moist? Thank you for sharing all your recipes!!!!
veggiesdontbite
Hi Melissa! Thanks so much for following and trying out the recipe. So glad you liked it! The drying out may have to do with cook time. Ovens vary so much so maybe try cooking less next time. I take them out as soon as the tops become springy to the touch. They cook more as they cool so you want to err on the side of under versus over cooked. You could also add some more zucchini to make up for the cook time as well! More veggies can't be bad right? Lol. Let me know if you try it and how it turns out!
Melissa
Thank you for the quick reply! I'll be making them again and I'll keep that in mind. Thank you for the great advice 🙂
veggiesdontbite
No problem!! Now you've got me craving them again. Lol!!
Laura
I'm planning to do a trial run on the cake today and I am a little confused. Do you chill the can of coconut milk before opening, keep the cream layer for the frosting, and then measure out the liquid for the 1/2 cup? Or do you take it straight from the pantry and measure out 1/2 cup? And then I'm assuming use a different can for the frosting? Just want to be sure before I try to get started.
veggiesdontbite
Hi Laura! It's two separate cans. The frosting needs to be chilled but the cupcake recipe needs it to be in liquid form. Thanks for asking!!!
Vanessa @ VeganFamilyRecipes.com
Haha I love how specific little kids can be. For my sons 3rd bday he demanded a chocolate cake shaped like a bird house with 2 birds and one egg. I didn't even attempt that. I only made a a regular chocolate layer cake and put two birds and an egg on top. He just turned 4 two weeks ago and wanted a lemon cake shaped like a train. I took a few pictures of it and have been meaning to post it on the blog but can't seem to get around to it...I'm sure you know what that's like 🙂 Love how you made these gluten-free and your little guy looks like he enjoyed himself!
veggiesdontbite
Thank you! He had a great time! Yes, got to love kids! Lol...Can't wait to see your train!
The Vegan 8
These are soooo cute! I know your little boy was super happy! I love anything with dark chocolate too, so these are definitely a winner. I love the "wittle bit of puple" SO CUTE!! Such a good mommy!!
veggiesdontbite
Thanks so much Brandi! All we can do is try to please them right?! Lol!
Laura
Oh okay.....what is your go to oil then for a cooking oil? For example, making pancakes to keep them from sticking to the pan?
veggiesdontbite
We actually don't use any! When I sauté veggies I use veggie broth. If making pancakes our griddle does great with no oil if we let it get very hot. I'll use coconut butter sometimes if I want a little bit, it has the oil of the coconut in it but it's just not processed into actual coconut oil. My husband isn't a huge coconut flavor fan and coconut oil has a stronger taste than coconut butter. Once in a while I'll use olive oil but only when not high heat cooking. I'll use some sesame oil sometimes if cooing asian inspired dishes too.
Laura
Thanks for the response!
veggiesdontbite
Absolutely! Anytime I'd be happy to answer any questions!
Laura
Kind of unrelated but do you have a favorite coconut oil brand that you regularly use? I've read about Tropical Traditions and haven't tried it since it's kind of pricey (when you add on shipping costs). We use coconut oil for everything including skincare and beauty products so we go through a lot!
veggiesdontbite
Hi Laura! I actually rarely use coconut oil. I make my own coconut butter and use that with all my baking. I've heard good things about Nutiva as well as Tropical Traditions!