Description
Enjoy this simple and delicious vegan chocolate zucchini cake. This recipe is easy to follow and perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups shredded zucchini
- 1 cup plant-based milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the shredded zucchini, plant-based milk, vegetable oil, and vanilla extract to the dry ingredients.
- Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini.
- You can add chocolate chips to the batter for extra chocolate flavor.
- Serve plain or with your favorite vegan frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg