Description
This rich and moist Chocolate Zucchini Cake is egg-free, dairy-free, and deeply chocolatey with hidden veggies you won’t even notice. Perfectly tender and topped with melty chocolate chips, it’s an easy one-bowl recipe using basic pantry ingredients.
Ingredients
- 1 tablespoon apple cider vinegar
- 1 cup unsweetened plant-based milk (soy or almond)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup neutral oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (unpeeled, not squeezed)
- 1 cup vegan chocolate chips or chunks
Instructions
- Mix the apple cider vinegar with plant-based milk and let it sit for a few minutes to curdle.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Stir the oil, vanilla, and grated zucchini into the milk mixture.
- Combine the wet ingredients with the dry and mix until just combined. Let rest for 4–5 minutes.
- Preheat oven to 350°F (175°C) and grease a 9-inch round or springform pan.
- Pour the batter into the pan, level it, and top with chocolate chips, pressing them lightly into the surface.
- Bake for 45–50 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely in the pan before removing and slicing.
Notes
- Espresso powder intensifies the chocolate flavor.
- Spice it up with cinnamon or cayenne for a twist.
- Add nuts or shredded coconut for texture.
- Orange zest adds brightness and complements the chocolate.
- Adapt the batter for cupcakes or loaf cake with adjusted baking times.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 280
- Sugar: 18g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
