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    Home » Desserts

    Vegan Chocolate Zucchini Cake

    Published: Jun 7, 2018 Updated: Oct 27, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Chocolate Zucchini Cake

    This vegan chocolate zucchini cake is fudgy and moist, rich and decadent, with a chocolate fudge frosting. You won’t believe shredded zucchini sneaked into this batter.

    Vegan chocolate zucchini cake with one slice cut and ready to be served.

    Vegan chocolate zucchini cake is the new carrot cake!

    If you haven’t heard of it yet, don’t worry, you have now, and it’s the new thing! And if it sounds weird don’t worry about that either. I’m sure once upon a time people thought carrots in a cake was weird and now everyone does it!

    Zucchini in a cake will soon be exactly the same. Excuse me if it is already (maybe it’s me that’s a bit behind – always a possibility!).

    Shredded zucchini adds heaps of delicious flavorless moisture to your cake, so you get moisture and texture but it doesn’t add flavor, which is good because we don’t really want our deliciously rich chocolate cake tasting like green vegetables.

    Zucchinis stacked up on a wooden board.

    On the other hand we get to count a slice of vegan chocolate cake as a serving of green vegetables (or do we? – of course we do!).

    Grated zucchini in a blue bowl.

    This cake is ultra rich, fudgy and delectably chocolatey! It’s almost similar to a brownie cake in its fudginess.

    It’s not overly dense, don’t get me wrong, the texture is perfect. But the addition of the zucchini adds a density to it that is definitely more brownie cake than a light and fluffy cake. 

    If you think of the texture of a carrot cake, then you’re getting close. But while a carrot cake keeps the carrot flavor in there along with the texture of the grated carrot, once the zucchini cooks into the chocolate zucchini cake, it’s gone, it’s undetectable, like it was never there.

    Except that now you have a super rich, ultra moist, fudgy chocolate cake on your hands that you can’t wait to show off!

    Vegan chocolate zucchini cake on a wooden board, one slice cut and ready to be served.

    How To Make Vegan Chocolate Zucchini Cake

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour and cocoa powder into a mixing bowl and add light brown sugar, baking soda, baking power, instant espresso powder and salt. Mix together.
    • Prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.
    • Add the flax egg, shredded zucchini, vegan mayonnaise, vegetable oil, distilled white vinegar and vanilla extract to the mixing bowl and mix into a thick batter.
    • Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
    chocolate zucchini cake batter in two cake pans ready to go into the oven.
    • Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    Vegan chocolate zucchini cake straight from the oven, in cake pans on a wire cooling rack.
    • Allow your cakes to cool in the cake pans for at least 10 minutes before you remove them from the cake pans as they will be slightly fragile.
    • Transfer them to a wire cooling rack to cool completely before frosting.
    Vegan chocolate zucchini cake layers cooling on a wire cooling rack.
    • When the cakes are completely cool, frost with chocolate fudge frosting.
    Vegan chocolate zucchini cake topped with frosting and chocolate chips and sprinkles.

    The Frosting

    Nothing pairs better with a fudgy vegan chocolate zucchini cake than a chocolate fudge frosting. So that’s exactly what we did here.

    A super thick, chocolate fudge frosting and lots of chocolate sprinkles and chocolate chips to throw around on top for decoration.

    Vegan chocolate zucchini cake on a wooden board with one slice cut and ready to be served.

    Ingredient Notes

    Instant espresso powder. I used a little espresso powder in this recipe, just to add a tiny kick to this recipe and just to enhance those chocolate flavors a little, but this could be omitted or subbed for instant coffee powder if you prefer.

    Freshly shredded zucchini. You must shred the zucchini right before making this cake. You don’t want to shred it days in advance as it will dry out and won’t provide nearly enough moisture for this cake.

    Vegan mayonnaise. Another rather unusual ingredient that I used was vegan mayonnaise! I had actually been looking around at some recipes online and seeing a few cakes that had used sour cream or greek yogurt in the cake batter, and I just happened to have some freshly made homemade vegan mayo on hand. And I used a ⅓ cup of this. Well – wouldn’t you know – amazing results! You don’t need to make your own mayonnaise, (but you can if you like!) any store-bought brand will do.

    But I mean, it does make sense, mayonnaise is mostly oil that’s been emulsified so it’s just added moisture in a different (creamier) way! So bring it on.

    A slice of vegan chocolate zucchini cake on a cake lifter.

    Recipe Tips

    Have patience while mixing the batter. The moisture from the shredded zucchinis will gradually seep into the batter creating enough moisture to mix everything together. It will be very thick, but you’ll be able to mix it all in. So if you start mixing and it seems like it’s too thick and will never come together, step away from the bowl for a couple of minutes. When you come back to it, the zucchinis will have released more moisture and you’ll be able to mix it in properly.

    Handle with care. This cake is a little more breakable than a regular cake, you have to handle with care and let the cakes cool a bit before removing them from their cake pans.

    Vegan chocolate zucchini cake on a wooden board, one slice cut and ready to be served.

    Storing and Freezing

    Keep the cake covered at room temperature where it will stay perfectly fresh for 2-3 days or covered in the fridge where it will stay good for up to 5 days.

    It’s also freezer friendly for 2 months.

    A slice of vegan chocolate zucchini cake on a white plate with chocolate chips and a cake fork.

    More Gorgeous Vegan Cakes

    1. Vegan Vanilla Cake
    2. Vegan Coffee Cake
    3. Vegan Carrot Cake
    4. Vegan Pumpkin Cake
    5. Vegan Banana Cake
    6. Vanilla Sheet Cake
    A slice of vegan chocolate zucchini cake on a white plate with chocolate chips, a forkful of cake on the side.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate zucchini cake with a slice cut on a round wooden board.

    Vegan Chocolate Zucchini Cake

    This vegan chocolate zucchini cake is fudgy and moist, rich and decadent, with a chocolate fudge frosting. You won't believe shredded zucchini sneaked into this batter.
    5 from 17 votes
    Print Pin Rate
    Course: Baking, Cake, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 518kcal
    Author: Alison Andrews

    Ingredients

    For the Vegan Chocolate Zucchini Cake:

    • 2 cups All Purpose Flour (250g)
    • ¾ cups Cocoa Powder (65g) Unsweetened
    • 1 ½ cups Light Brown Sugar (300g)
    • 2 tsp Baking Soda
    • 1 tsp Baking Powder
    • 1 tsp Instant Espresso Powder
    • ¾ tsp Salt
    • 1 Flax Egg 1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water
    • 2 cups Shredded Zucchini (280g)
    • ⅓ cup Vegan Mayonnaise (80ml)
    • ½ cup Vegetable Oil (120ml) or Canola Oil
    • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
    • 2 tsp Vanilla Extract

    For the Chocolate Fudge Frosting:

    • ½ cup Vegan Butter (112g)
    • 4 cups Powdered Sugar (480g)
    • ¾ cup Cocoa Powder (65g) Unsweetened
    • 5 Tbsp Soy Milk or other non-dairy milk
    • 2 tsp Vanilla Extract

    For Decoration:

    • Vegan Chocolate Chips
    • Vegan Chocolate Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside.
    • Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda, baking powder, espresso powder and salt and mix together.
    • Prepare your flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water from the kettle and allowing to sit for a minute until it gets gloopy.
    • Add the flax egg, shredded zucchini, vegan mayonnaise, oil, vinegar and vanilla to the mixing bowl. Mix into a batter. It will be very thick. Have patience because the moisture from the shredded zucchinis will gradually seep through the batter creating enough moisture to mix everything together, it will be very thick, but you'll be able to mix it all in.
    • Divide the batter between the two prepared cake pans and spread it out evenly to the edges with a spatula or the back of a spoon.
    • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Allow your cakes to cool in the cake pans for at least 10 minutes before you remove them from the pans as they will be slightly fragile.
    • Transfer to a wire cooling rack to cool completely before frosting.
    • Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, soy milk and vanilla extract to the bowl of an electric mixer and starting at slow speed gradually increase speed until it's thick and smooth. This is a thick fudgy frosting. If it's too thick though add a tiny bit more non-dairy milk until you reach a spreadable consistency.
    • Frost the cakes and decorate with vegan chocolate chips and sprinkles.

    Notes

    1. Instant espresso powder can be subbed for instant coffee powder or omitted altogether if you prefer. 
    2. Weigh your flour (and your zucchini) for the most accurate results.
    3. Keep the cake covered at room temperature where it will stay perfectly fresh for 2-3 days or covered in the fridge where it will stay good for up to 5 days. It’s also freezer friendly for 2 months.
    4. Nutritional information includes frosting but excludes decorations like chocolate chips and sprinkles.

    Nutrition

    Serving: 1Slice | Calories: 518kcal | Carbohydrates: 88g | Protein: 4.9g | Fat: 19.2g | Saturated Fat: 3.2g | Sodium: 397mg | Fiber: 5g | Sugar: 64.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Cristina says

      February 05, 2022 at 8:19 pm

      I have too much zucchini in my fridge and so thrilled I came across your recipe. It looks so yummy! Can I use Follow Your Heart Vegenaise? Is this cake good without the frosting? 5 stars

      Reply
      • Alison Andrews says

        February 07, 2022 at 9:42 am

        Hi Cristina, yes any mayo will be fine! And the cake is very good without frosting too!

        Reply
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