Vegan Chocolate Zucchini Cake

The first time I tried a zucchini cake was at my grandmother’s. I remember lifting my eyebrows and being very skeptical. A cake! With vegetables! Mind you at that age a vegetable cake was the last thing I wanted to try. But I knew my grandmother was a professional in baking wonderful cakes, so I tried it. And it was wonderful! It tasted so amazing. The consistency was so spongy. It was super moist and with the combination of the zucchini pieces, almond splits, a hint of cinnamon, and a chocolate ganache, it was perfect. Once my grandmother gave me the recipe, it was a cake I would bake on many different occasions.

vegan chocolate cake


As I began to become more aware of what I eat and started consuming more vegan dishes, I decided to look for a way to make a vegan zucchini cake that tasted just like the one my grandmother used to make.

After a few tries, I was able to create a cake that was so similar.

Ingredients for the zucchini cake:

  • 8 oz flour
  • 8 oz brown sugar
  • 5 oz almonds splinters
  • 17 oz zucchini
  • 3 tbsp soy flour
  • 6 oz fl sunflower oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 packet vanilla sugar
  • icing sugar (optional)

Tip! Sometimes I’m in the mood for a really chocolaty cake. Then I just add two tablespoons of cocoa powder to the batter.


  • Preheat oven to 360 degrees Fahrenheit
  • Grate the zucchini
  • Add all the ingredients into a mixing bowl, except the grated zucchini
  • Stir everything well until the batter is smooth and even
  • Add the grated zucchini and stir it under
  • Grease a baking tin and pour the batter into the tin
  • Bake for 30 minutes until golden brown or until a toothpick comes out clean
  • Once the cake has cooled down, melt dark chocolate in a pan and pour over the cake

chocolate zucchini cake

Et voilĂ . You have a wonderfully soft and moist cake.

By: Sheena

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