Chocolate Zucchini Cake
A rich, ultra-moist chocolate zucchini cake that’s completely plant-based and perfect for using up summer squash!
Servings: 12
Equipment
- Mixing Bowl
- Box Grater
- 9x13 Inch Cake Pan
- Stand Mixer or Electric Mixer Optional
Ingredients
- 2 cups Grated Zuchini I like to have my zuchini grated thin, so I use the small grater on the box grater
- 2 tbsp Groud Flax Seed
- 6 tbsp Water
- ½ cup Plain Unsweetened Plant-Based Milk
- 1 tsp Apple Cidear Vinegar
- ⅓ cup Plant-Based Butter At room temperature
- ½ cup Vegtable Oil
- 1¾ cup Cane Sugar
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 2½ cup All-Purpose Flour or 1:1 Gluten-Free Flour
- 4 tbsp Cocoa Powder
- ½ tsp Baking Powder
- 1 tsp Baking Soad
- ½ tsp Sea Salt
- ¾ tsp Cinnamon
- ½ tsp Cloves
- ¼ cup Dark Chocolate Chips Optional
Instructions
- Preheat your oven to 325℉ and spray your baking pan with oil. Grated your zuchini and set aside. Do NOT drain or squeeze the zuchini, the mositure from the zuchinin is what makes this cake so tender!
- Mix together your ground flax seeds and water and set aside to gel for 5 minutes to create your flax egg. Mix together your plant-based milk and apple cidear vinegar and set aside for 5 minutes.
- Cream together your plant-based butter, vegtable oil, and cane sugar. It should take about 3 minutes. Next add in your flax egg, plant-based milk mixture, vanilla, flour, cocoa powder, baking powder, baking soad, salt, cinnamon, and cloves, and mix until just combined. The mixture will be very thick, but will become looser once you add in your zuchini.
- Gently fold in your grated zucchini and chocolate chips, if using. Mix until they are evenly distrubuted.
- Pour the batter into your greased 9x13 inch cake pan and bake for 40 to 45 minutes. Once a tooth pick comes out clean or with minimal crumbs, the cake is done. Let the cake cool before cutting.
- Store leftovers covered at room temperature for up to 4 days, if it lasts that long!