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Vegan Chocolate Zucchini Cake – Fudgy and Moist!

Updated Mar 21, 2019  /  Published Jun 07, 2018
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3.7Kshares
Vegan Chocolate Zucchini Cake

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

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!).

Zucchinis stacked up on a wooden board. Grated zucchini in a blue bowl.

Shredded zucchini adds heaps of delicious flavorlessΒ 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.

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!).

Vegan Chocolate Zucchini Cake batter in two cake pans ready to go into the oven. Vegan chocolate zucchini cake straight from the oven, in silver cake pans on a wire cooling rack.

This cake is ultra rich, fudgy and delectably chocolatey! It is not light and fluffy and spongey though! If you want a spongey chocolate cake then you definitely want our easy vegan chocolate cake which is totally divine by the way!

But this chocolate zucchini cake is 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 sponge cake.

Vegan Chocolate Zucchini Cake layers cooling on a wire cooling rack.

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. Vegan Chocolate Zucchini Cake on a wooden board with chocolate chips.

And what 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!

Vegan Chocolate Zucchini Cake topped with frosting and chocolate chips and sprinkles. Vegan Chocolate Zucchini Cake with one slice cut and ready to be served.

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

You’ll also notice that the cakes don’t rise in a dome shape, they rise very nicely, but there’s no dome on top, it’s a flat shape on top, which is kinda nice for frosting and created a different look than what I’m used to! But yeah there’s no dome, which I usually DO get with my cakes – I couldn’t tell you why that is!

Vegan Chocolate Zucchini Cake on a wooden board with one slice cut and ready to be served. Vegan Chocolate Zucchini Cake on a wooden board, one slice cut and ready to be served.

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.

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 1/3 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.

Vegan Chocolate Zucchini Cake on a wooden board, one slice cut and ready to be served.

I really hope you will love this vegan chocolate zucchini cake! It is:

  • Ultra moist
  • Fudgy
  • Rich
  • Decadent
  • Bold
  • Luxurious

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 forΒ up to 5 days.

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

So let us know what you think of this vegan chocolate zucchini cake? Going to give it a try? Let us know in the comments and rate the recipe too please. Thanks so much.

For more gorgeous cakes, check out these recipes:

  1. Vegan Vanilla Cake
  2. Vegan Coffee Cake
  3. Vegan Carrot Cake
  4. Vegan Pumpkin Cake
  5. Vegan Banana Cake
  6. Vanilla Sheet Cake

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A slice of vegan chocolate zucchini cake on a white plate with chocolate chips, a forkful of cake on the side. A slice of vegan chocolate zucchini cake on a white plate with a forkful of cake on the side.

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Vegan Chocolate Zucchini Cake

Vegan Chocolate Zucchini Cake


★★★★★

5 from 9 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 10-12
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Description

Ultra rich, fudgy and decadent vegan chocolate zucchini cake with a chocolate fudge frosting. This bold and luxurious vegan chocolate cake is so good you’ll hardly believe shredded zucchini sneaked into the batter but the result is a chocolate cake of your dreams!


Ingredients

For the Vegan Chocolate Zucchini Cake:

  • 2 cups (250g) All Purpose Flour
  • 3/4 cups (65g) Cocoa Powder
  • 1 and 1/2 cups (300g) Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Espresso Powder*
  • 3/4 tsp Salt
  • 2 cups (280g) Shredded Zucchini
  • 1/3 cup (80ml) Vegan Mayonnaise
  • 2 tsp Vanilla Extract
  • 1/2 cup (120ml) Vegetable Oil (I used Olive Oil)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 Flax Egg

For the Chocolate Fudge Frosting:

  • 4 cups (480g) Powdered (Confectioners) Sugar
  • 3/4 cup (65g) Cocoa Powder
  • 1/2 cup (112g) Vegan Butter
  • 5 Tbsp Soy Milk (or other non-dairy milk)
  • 2 tsp Vanilla Extract

For Decoration:

  • Vegan Chocolate Chips
  • Vegan Chocolate Sprinkles

Instructions

  1. Preheat the oven to 350Β°F (180Β°C).
  2. Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside.
  3. 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.
  4. Rinse the zucchinis (about 3 medium or 5 small) and shred them, the easiest way would be in a food processor, and add the correct amount to the mixing bowl.
  5. Add in the vegan mayonnaise, vanilla extract, vegetable oil and vinegar.
  6. 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 in to the mixing bowl.
  7. Mix your batter until well combined. 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.
  8. 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.
  9. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  10. 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.
  11. Transfer to a wire cooling rack to cool completely before frosting.
  12. Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter, 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.
  13. Frost the cakes and decorate with vegan chocolate chips and sprinkles.

Notes

*Espresso powder can be subbed for instant coffee powder.

*Weigh your flour (and your zucchini) for the most accurate results.

*Nutritional information includes frosting but excludes decorations like chocolate chips and sprinkles.

  • Category: Dessert, Cake, Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Slice (of 12)
  • Calories: 518
  • Sugar: 64.8g
  • Sodium: 397mg
  • Fat: 19.2g
  • Saturated Fat: 3.2g
  • Carbohydrates: 88g
  • Fiber: 5g
  • Protein: 4.9g

Keywords: vegan chocolate zucchini cake

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3.7Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' 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.

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Reader Interactions

Comments

  1. Cara says

    November 28, 2019 at 12:24 am

    Hey, I am not vegan and wondered if Yoghurt could replace the mayonnaise? Thank you πŸ™‚

    Reply
    • Alison Andrews says

      November 28, 2019 at 7:40 am

      Hi Cara, sure, yoghurt should work great! πŸ™‚

      Reply
  2. Lisa says

    September 26, 2019 at 7:30 am

    I looooove this cake. I made it like 6 times the past 2 months and everyone loved it like i do!
    Thank you so much for the recipe.
    Greetings from Germany
    Lisa

    Reply
    • Alison Andrews says

      September 26, 2019 at 8:19 am

      So happy to hear Lisa! Thanks so much for the lovely comment! xoxo

      Reply
  3. Krystal says

    September 17, 2019 at 10:00 pm

    This was the best chocolate cake ever, vegan or not. The first time my boyfriend and I made this, it turned out amazing. Which is amazing in itself as I haven’t had much luck baking vegan cakes in the last two years. We made it for my Dad’s birthday and everyone loved it so much we should have made two:)

    Thanks so much for the recipe Alison!

    ★★★★★

    Reply
    • Alison Andrews says

      September 18, 2019 at 11:49 am

      Thank you so much for the awesome review Krystal! So happy it was a hit! πŸ™‚

      Reply
  4. Indre says

    August 03, 2019 at 12:29 pm

    First I was a bit sceptical but it turned out delicious! Thanks a lot for the recipe!

    ★★★★★

    Reply
    • Alison Andrews says

      August 03, 2019 at 12:49 pm

      Yay! Thanks for the great review Indre! πŸ™‚

      Reply
  5. Maureen Keys says

    July 09, 2019 at 7:06 pm

    I made this recipe in a 9×13 inch pan and it turned out perfect! My boyfriend said “BEST CHOCOLATE CAKE EVER” and he didn’t know it was vegan. I first thought it was very dry when mixing it up, even had to use my hands a bit, but it turned out moist and delicious. This will be my go to zucchini cake from now on. Also loved the frosting!

    ★★★★★

    Reply
    • Alison Andrews says

      July 11, 2019 at 10:18 am

      So glad it came out great and was a hit! Thanks so much for sharing and the wonderful review. πŸ™‚

      Reply
    • Rosemary says

      November 04, 2019 at 3:11 am

      Want to make for our daughter’s birthday. Any adjustments in ingredients or bake time/temperature if I make in 9×13 pan? Or in 2 9 in. pans vs. 8 in. ?

      Reply
      • Alison Andrews says

        November 04, 2019 at 9:42 am

        The layers may be a little thin in 9-inch pans, but it also might be fine. Baking time would be the same. If it’s in a 9×13 I think it would work great, but baking time may be shorter. I haven’t tested it though, so I’m not entirely sure.

        Reply
  6. Maureen Keys says

    July 09, 2019 at 5:19 pm

    I made this in a 9 x 13 sheet pan and it was fabulous! I had to cut the frosting in half because I only had 2 cups of confec sugar. My boyfriend said it was the BEST CHOCOLATE CAKE EVER!! (he didn’t know it was vegan) I’m making it again as a surprise for his birthday.

    Reply
  7. Jade says

    May 07, 2019 at 10:38 am

    I am not a Vegan but man oh man this vegan chocolate zucchini cake is absolutely AMAZING!!!

    ★★★★★

    Reply
  8. Bojana says

    March 17, 2019 at 2:10 pm

    This cake is delicious! And very simple to make.

    I sprinkled sliced almonds on the outside to give it extra crunch and texture instead of chocolate sprinkles.

    ★★★★★

    Reply
    • Alison Andrews says

      March 18, 2019 at 10:01 am

      Awesome! So happy to hear it was good and sliced almonds on the outside sounds like a great idea! Thanks for the great review. πŸ™‚

      Reply
  9. Tiffany says

    February 03, 2019 at 1:19 pm

    Hi. I made this cake with gluten free flour, and it worked fantastically. I also reduced the sugar in the recipe to 3/4 cup, and should have reduced the salt to 1/4 instead of 1/2 a teaspoon ( it was a bit a salty). I used a heart shape tin, and only had the one layer, and it cooked wonderfully at the 30 min recommended. I also halved the icing and it was still a good 1 cm thick all over, so more than enough.

    When I told my daughter it was a chocolate zucchini cake, she turned her nose up at it, but she has now had 4 pieces ( over two days) and loves it.

    Reply
    • Alison Andrews says

      February 04, 2019 at 3:48 pm

      Haha, yes zucchini in a cake is a weird concept but once you try it…. So glad you enjoyed it and thanks for sharing your adjustments. πŸ™‚

      Reply
  10. AVA says

    January 22, 2019 at 11:30 pm

    Just had a question, can I use a normal egg instead of a flax egg? And what would be a non vegan option for the mayonnaise?

    Thanks!

    Reply
    • Alison Andrews says

      January 23, 2019 at 10:09 am

      Yes, you can, and regular mayonnaise could replace vegan mayonnaise.

      Reply
  11. YURI says

    December 27, 2018 at 4:13 am

    I LOVE IT, BUT I WANT TO KNOW IF THE ZUCCHINI SHOULD BE COOKED OR IS RAW?

    Reply
    • Alison Andrews says

      December 27, 2018 at 10:34 am

      Raw. πŸ™‚

      Reply
  12. Jennifer says

    August 22, 2018 at 3:00 pm

    BEST! CAKE! EVER!

    Reply
    • Alison Andrews says

      August 22, 2018 at 6:53 pm

      Awesome! πŸ™‚

      Reply
  13. Mollie says

    August 21, 2018 at 8:16 am

    Hey so I tried this recipe for my family and it was honestly the best cake I have ever tried!!! I could have eaten the whole thing myself and have room for more! Anyway I was just wondering would I be able to use this recipe to make muffins?

    ★★★★★

    Reply
    • Alison Andrews says

      August 21, 2018 at 8:27 am

      Hi Mollie, so pleased you liked the recipe! I haven’t tried it as muffins, I’m thinking it would make more than 12 muffins though, maybe 16 or so. Definitely worth a try and I’m thinking it would likely be awesome! πŸ™‚

      Reply
      • Mollie says

        August 24, 2018 at 6:24 pm

        Hi Alison, I made the muffins in the end and they turned out delicious, I took them out after 20 minutes instead of 30 and it made 18 perfect muffins! I put coconut oil in the muffin cases before hand as well just to ensure that they didn’t stick and it worked brilliantly! I’m definitely posting about these on my vegan Instagram page( which is molls_vegan_world for anyone wondering ?)! Thank you so much xxx

        ★★★★★

        Reply
        • Alison Andrews says

          August 25, 2018 at 11:44 am

          Awesome! So glad they worked out well! Tag us on instagram, we’d love to see your pics. πŸ™‚

  14. Melanie says

    August 20, 2018 at 4:17 am

    This turned out amazing! Thank you.

    Curious if I wanted to attempt a vanilla zucchini cake using this recipe as a base, how would I go about that?

    Reply
    • Alison Andrews says

      August 20, 2018 at 9:18 am

      Hi Melanie, glad you liked the recipe! I haven’t attempted this as a vanilla cake, you might just need to replace the cocoa powder with more flour, but it would be an experiment to get the ratio’s exactly right. πŸ™‚

      Reply
  15. Mary says

    July 31, 2018 at 10:41 pm

    Just curious, could I make it in a 9” x 13” pan? How long to bake? Thank you! Looks luscious!

    Reply
    • Alison Andrews says

      August 01, 2018 at 9:11 am

      Hi Mary, I have not tried this as a sheet cake, so I’m not sure. Baking time would be in the region of 20 minutes I imagine, but you can just check it at that time and if it’s not done put it back in for a few minutes. I have made a chocolate sheet cake, not a zucchini version, but I made it in both a 9×13 (quarter sheet) and a half sheet pan and it came out great both times.

      Reply
  16. Tarra says

    July 07, 2018 at 5:33 pm

    Holy moly, I am not a vegan, but if everything vegan was this delicious I might convert! Seriously this is THE BEST chocolate cake i have ever made or eaten. The recipe is easy and although mine did not turn out near as pretty as Alison’s, it tasted every bit as amazing! Thank you for sharing it with us!

    ★★★★★

    Reply
    • Alison Andrews says

      July 07, 2018 at 6:04 pm

      That is SO awesome to hear Tarra! Soooo pleased you loved it! And that is super high praise. Thanks so much for the awesome review! πŸ™‚

      Reply
  17. Anna Andrews says

    June 09, 2018 at 5:46 am

    Super idea to combine veggies with cake in this delectable fashion – love it!

    ★★★★★

    Reply
    • Alison Andrews says

      June 09, 2018 at 8:32 am

      Thanks Anna! πŸ™‚

      Reply

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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