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Chocolate Zucchini Cake (Vegan)
Cakes & Cupcakes
Ingredients:
- 220 g (1¾ cups) all-purpose flour
- 65 g (¾ cup) unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) neutral oil (canola, avocado, or sunflower)
- 180 ml (¾ cup) dairy-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
- 120 g (½ cup) dairy-free yogurt or unsweetened applesauce (for moisture)
- 130 g (¾ cup) vegan chocolate chips (optional but delicious)
Equipments:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Chocolate Zucchini Cake (Vegan)
12 Slices
Prep 15 min
Bake 45 min
Ingredients:
- 220 g (1¾ cups) all-purpose flour
- 65 g (¾ cup) unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) neutral oil (canola, avocado, or sunflower)
- 180 ml (¾ cup) dairy-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
- 120 g (½ cup) dairy-free yogurt or unsweetened applesauce (for moisture)
- 130 g (¾ cup) vegan chocolate chips (optional but delicious)
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
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.
