Chocolate Zucchini Cake (Vegan)

Sharon Palmer

You won’t believe that this ooey-gooey, fudgy chocolate cake is loaded with shredded zucchini, nor that it is completely plant-based (vegan). This recipe showcases the magic of aquafaba, reserved bean liquid that whips up like a meringue, replacing eggs in baking recipes. This delicious cake also highlights how veggies can add so much moisture to recipes, such as the zucchini in a luscious cake.

This recipe is dedicated to my mother’s vintage zucchini cookbook, which she used to turn to every summer when zucchinis were growing like crazy in her garden. We would eat zucchini everything all summer long. And she would make a simple chocolate sheet cake like this one. I took my mother’s classic cake and lightened up the ingredients just a tad, and made it completely plant-based. It uses a full large zucchini (2 cups), thus helping to fit in a healthy veggie into your day. Plus, if you don’t tell anyone, they would never even suspect that there’s a zucchini in the mix. It’s that good.

Since I’ve got zucchinis coming out of my ears right now, this recipe was the perfect, delicious treat for a special summer dinner party in my garden (right next to my zucchini plant no less!). I love to make this recipe for birthday parties, holidays, homecoming dinners, or simple Sunday night outdoor evenings. Decorate it with shaved chocolate and fresh berries to make it a standout.

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Chocolate Zucchini Cake (vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 15 servings 1x
Scale

Ingredients

Chocolate Zucchini Cake:

 Chocolate Frosting:

  • 2 tablespoons dairy-free margarine, soft
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder
  • 2 cups powdered sugar
  • 13 tablespoons plant-based milk

Garnishes (optional):

  • Shaved or finely chopped dairy-free dark chocolate
  • Fresh berries (i.e., strawberries, blueberries, raspberries)

Instructions

  1. Preheat oven to 350 F.
  2. Add aquafaba (bean liquid) to a large bowl with sugar, and use an electric mixer to whip until white and stiff (about 2-3 minutes).
  3. Gently stir in margarine, vanilla, plant-based milk, and vinegar.
  4. In a separate bowl, combine cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
  5. Gradually fold in the dry ingredients into the mixing bowl, gently stirring only to combine ingredients.
  6. Stir in zucchini and chocolate chips gently.
  7. Spray a baking dish (9 x 3 inch) with non-stick spray and pour batter into the dish, spreading evenly.
  8. Place in oven and bake for about 50 minutes, until fork inserted in center comes out clean. Makes a very moist, fudgey cake. Remove from oven and cool.
  9. To make frosting, use an electric mixer to whip margarine, vanilla, cocoa powder, powdered sugar, and plant-based milk 1 tablespoon at a time until you achieve desired texture of a thick, creamy, fluffy frosting. When cake is cool, frost surface. Garnish, as desired, with shaved or chopped dark chocolate and berries.
  10. Slice into 15 squares.

Notes

Learn how to make aquafaba here.

Nutrition

  • Serving Size: 1 slice of cake + frosting
  • Calories: 331
  • Sugar: 31 g
  • Sodium: 207 mg
  • Fat: 14 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 49 g
  • Fiber: 2 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

For more plant-based dessert ideas, check out some of my favorites:

Cinnamon Apple Crumble
Tollhouse Pan Cookies
Vegan Beet Red Velvet Cake with Raspberries

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