Kids won’t eat veggies? No problem, this decadent Chocolate Cake is packed with zucchini. I promise they won’t be able to tell. In fact, my teenage son and mother couldn't even tell and didn't believe me when I told them I grated zucchini into the cake.

Chocolate Zucchini Cake Slice on a white plate with chocolate shavings as garnish on scattered on plate

Why you should make this Chocolate Zucchini Cake?

It's healthier than traditional chocolate cake
It has vegetable in it - go on trick your kids!
There's no butter or eggs - this was replaced with plant based spread, apple sauce and chickpea water (aquafaba), seriously this juice is a miracle - so many uses for it, e.g., meringue or here are more recipes using aquafaba)
It's seriously moist, it's hard to resist not eating more than you should

Whole chocolate zucchini cake on a white plate

Tips for making this Zucchini Chocolate Cake

Use the dark green zucchini variety

Grate zucchini fine to medium (this way the zucchini is hidden in the cake)

Swap out olive oil with coconut oil if you prefer

I used a bundt cake tin with a 21cm diameter

Don't touch the sides of the cake tin when pouring in the batter, the cake won't rise evenly if you do

Store cake in the fridge if any is left over

Here's another couple of vegan chocolate desserts to try Chocolate Peanut Brownie Bites or this mouthwatering vegan chocolate pretzel slice or this quick rice cake with peanut butter and chocolate.

Otherwise, try this super easy 3 Ingredient Mug Cake made with instant packet and no egg.

Recipe

a slice of moist brown cake with chocolate icing and shavings

Decadent Vegan Chocolate Zucchini Cake

A decadent chocolate cake that is jam packed with zucchini, a vegan friendly recipe

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Course: Dessert

Cuisine: Australian

Diet: Vegan

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Author: Janelle Hama

Ingredients

2 cups Plain flour
¾ cup Cocoa Powder
1 cup Brown sugar
1 teaspoon Baking soda
¾ teaspoon Salt
2 cups Green zucchini

Shredded
⅓ cup Aquafaba
chickpea juice
2 teaspoon Vanilla Extract
½ cup Olive oil
1 tablespoon White Vinegar
½ cup Apple sauce
¼ cup Chocolate shavings for garnish (plantbased of course)

Chocolate Frosting

4 cups Icing sugar
¾ cup Cocoa powder
½ cup Vegan butter
room temperature
2 teaspoon Apple sauce
2 teaspoon Vanilla extract

Metric - US Customary

Instructions

Preheat oven at 180 degrees Celsius (356 degrees Fahrenheit)
Grate zucchini and set aside
In a bowl mix flour and cocoa powered together
Mix in remaining dry ingredients and create a well
Add all wet ingredients into the well and mix through until cake batter forms
In an oiled cake bundt tin, pour in cake batter.
Bake in an oven for about 45min. This may depend on your oven, so check in on the cake at the 30min mark with a fork by stick in the fork into the cake and if it comes out with batter or gooey cake you know its not ready.
Once cake is baked, allow it to sit for 10 min before placing it onto cooling rack. This will ensure cake doesn't crack
Once on cooling rack allow it to cool down to room temperature before applying frosting. Otherwise frosting will melt.
Garnish with chocolate shavings
Using a spatula, spread on chocolate frosting

Chocolate Frosting

In a bowl sift in icing sugar & cocoa powder, then combine
Add in wet ingredients and whip together until it the consistency is thick enough to place onto the cake.