Chocolate Zucchini Cake

By /
Spread the love

Rich, decadent, Zucchini Chocolate Cake, made without oil and declared by me to be a health food because it’s got a veggie in it!

Chocolate Zucchini Cake | The Lazy Vegan Baker

 

 

Chocolate Zucchini Cake
 
Save Print
Prep time
Cook time
Total time
 
Rich, decadent, packed with hidden nutrition. No Oil. Vegan.
Jenny Dunklee | The Lazy Vegan Baker:
Recipe type: Dessert
Serves: 12
Ingredients
  • CAKE
  • ½ cup non-dairy milk
  • ⅔ cup aquafaba*
  • 1 cup cane sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1½ cups all purpose flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • GLAZE
  • ⅓ cup chocolate chips
  • ⅓ cup non-diary milk
Instructions
  1. Preheat oven to 350F. Lightly grease a loaf pan.
  2. In a large bowl, whisk together the non-dairy milk, aquafaba, sugar and vanilla.
  3. Stir in the shredded zucchini.
  4. In a separate bowl, mix the flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.
  5. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  6. Let cool completely.
  7. While cake is cooking, make the glaze by putting the chocolate and non-dairy milk in a microwave safe container and microwaving in 15 second increments until chocolate is melted.
  8. Whisk glaze until it is completely smooth.
  9. Cover and chill for 1-2 hours or until glaze is thick and then pour over cooled cake.
Notes
*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans.
Wordpress Recipe Plugin by EasyRecipe

 

Well, it was health-food until I did this — scoops of peanut butter nice cream, caramel sauce and peanut butter drizzle. Vegans have all the fun ;-D.

Chocolate Zucchini Cake | The Lazy Vegan Baker

 

 

Related Posts

16 thoughts on “Chocolate Zucchini Cake”

    1. [email protected]

      Oh, good point! So, canned beans can be salted or unsalted. I try to get the unsalted, and then will add salt to the recipe. But, if you get salted canned beans, do not add any extra!

    1. [email protected]

      Thanks! Yes, no more draining that liquid!!!! Even if you aren’t using it right away, you can freeze it in ice-cube trays for later. It’s such an awesome egg sub.

  8. Magdalena

    Hi, thank you for a simple vegan recipe! I made the cake, excited about the fluffy consistency which is on your photo but I was disappointed… The taste was good but even after 50 min in the oven was still kind of wet with chewing consistency and very low. What I did change in the recipe was to use carob powder instead the cocoa one. Could be that? Because I read about the reaction of soda and alkaline things like cocoa powder…

    1. [email protected]

      Hi! I’m sorry it didn’t come out well :-(. So, I’ve never made the recipe with carob so can’t say exactly if that caused the problem or not. I did a quick google search and everyone says they can be substituted 1:1 so it doesn’t seem like that would be the problem. Just guessing though. The cake does need to cook until a toothpick inserted in center comes out clean. And then cooling completely is a very important. It will be a bit chewy still while it’s warm. Once it’s cool, the crumb texture changes. Another thought – Is it possible your baking soda is older and not working properly? (http://www.thekitchn.com/how-to-test-if-baking-soda-or-baking-powder-is-expired-tips-from-the-kitchn-111759) Other than that, I’m not sure. If you do decide to try it again, I’d love to hear how it goes. Thanks! Jenny

  9. Pingback: Vegan Chocolate Zucchini Birthday Cake, No Oil, Whole Wheat ~ VeganEnvy

  10. Lauren

    Quite disappointed, followed the recipe perfectly and also after 50 minutes in the oven the cake is still wet inside.

Comments are closed.

Scroll to Top