Chocolate Zucchini Cake (vegan)
Cakes & Cupcakes
Ingredients:
🌾 1 3/4 cups (220g) all-purpose flour
🍫 3/4 cup (65g) unsweetened cocoa powder
🧂 1 1/2 tsp baking soda
🧂 1/2 tsp baking powder
🧂 1/2 tsp salt
🍩 1 cup (200g) granulated sugar
🍩 1/2 cup (100g) brown sugar
🛢️ 1/2 cup (120ml) neutral oil (e.g., canola, avocado, or sunflower)
🥛 3/4 cup (180ml) diary-free milk (like oat or almond)
🫙 1 tbsp apple cider vinegar or lemon juice
🌼 2 tsp vanilla extract
🥒 2 cups grated zucchini (squeezed to remove excess water)
🥛 1/2 cup dairy-free yogurt or unsweetened applesauce (for moisture)
🍫 3/4 cup vegan chocolate chips (optional but delicious)
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9x13-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/applesauce and mix well.
- Add dry ingredients: Sift in flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined—don’t overmix.
- Fold in zucchini and chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake 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.
Chocolate Zucchini Cake (vegan)
Ingredients:
🌾 1 3/4 cups (220g) all-purpose flour
🍫 3/4 cup (65g) unsweetened cocoa powder
🧂 1 1/2 tsp baking soda
🧂 1/2 tsp baking powder
🧂 1/2 tsp salt
🍩 1 cup (200g) granulated sugar
🍩 1/2 cup (100g) brown sugar
🛢️ 1/2 cup (120ml) neutral oil (e.g., canola, avocado, or sunflower)
🥛 3/4 cup (180ml) diary-free milk (like oat or almond)
🫙 1 tbsp apple cider vinegar or lemon juice
🌼 2 tsp vanilla extract
🥒 2 cups grated zucchini (squeezed to remove excess water)
🥛 1/2 cup dairy-free yogurt or unsweetened applesauce (for moisture)
🍫 3/4 cup vegan chocolate chips (optional but delicious)
Features:
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9x13-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/applesauce and mix well.
- Add dry ingredients: Sift in flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined—don’t overmix.
- Fold in zucchini and chocolate chips (if using).
- Bake: Pour batter into prepared pan. Bake 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.
