Chocolate Zucchini Cake (Vegan)
Cakes & Cupcakes
Chocolate
Vegetables
Ingredients:
- 220 g (1¾ cups) all-purpose flour
- 65 g (¾ cup) unsweetened cocoa powder
- 7 g (1½ tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) salt
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) neutral oil
- 180 ml (¾ cup) dairy-free milk
- 15 ml (1 tbsp) apple cider vinegar or lemon juice
- 8.7 g (2 tsp) vanilla extract
- 248 g (2 cups) grated zucchini
- 120 g (½ cup) dairy-free yogurt or unsweetened applesauce
- 130 g (¾ cup) vegan chocolate chips
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Let the plant milk and vinegar mixture sit the full 5 minutes until slightly curdled before using it — this vegan buttermilk is what helps the cake rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Grease and line a 9×13-inch pan or two 8-inch round cake pans.
- Mix Wet Ingredients: In a small bowl, combine plant milk and apple cider vinegar to make vegan buttermilk. Let sit for 5 minutes. In a large mixing bowl, whisk sugars, oil, vanilla, and the vegan buttermilk mixture. Add dairy-free yogurt or applesauce and mix well.
- Add Dry Ingredients: Sift in 220 g (1¾ cups) flour, 65 g (¾ cup) cocoa powder, 1½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Stir until just combined — don’t overmix.
- Fold in Zucchini: Fold in 2 cups grated zucchini (squeezed dry) and chocolate chips if using.
- Bake: Pour batter into prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let cake cool completely before slicing or frosting.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense. The baking powder provides lift so the texture stays light rather than dense.
Chocolate Zucchini Cake (Vegan)
Ingredients:
- 220 g (1¾ cups) all-purpose flour
- 65 g (¾ cup) unsweetened cocoa powder
- 7 g (1½ tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) salt
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) neutral oil
- 180 ml (¾ cup) dairy-free milk
- 15 ml (1 tbsp) apple cider vinegar or lemon juice
- 8.7 g (2 tsp) vanilla extract
- 248 g (2 cups) grated zucchini
- 120 g (½ cup) dairy-free yogurt or unsweetened applesauce
- 130 g (¾ cup) vegan chocolate chips
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Let the plant milk and vinegar mixture sit the full 5 minutes until slightly curdled before using it — this vegan buttermilk is what helps the cake rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Grease and line a 9×13-inch pan or two 8-inch round cake pans.
- Mix Wet Ingredients: In a small bowl, combine plant milk and apple cider vinegar to make vegan buttermilk. Let sit for 5 minutes. In a large mixing bowl, whisk sugars, oil, vanilla, and the vegan buttermilk mixture. Add dairy-free yogurt or applesauce and mix well.
- Add Dry Ingredients: Sift in 220 g (1¾ cups) flour, 65 g (¾ cup) cocoa powder, 1½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Stir until just combined — don’t overmix.
- Fold in Zucchini: Fold in 2 cups grated zucchini (squeezed dry) and chocolate chips if using.
- Bake: Pour batter into prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let cake cool completely before slicing or frosting.
