Fudgy and decadent, this vegan double chocolate zucchini cake with it's rich chocolate ganache frosting will surely surprise you—there are almost 2 cups of fresh zucchini squash baked right in. This recipe makes a great snack cake, or baked into muffins, cupcakes for a party. Makes one 9x13 sheet cake or 24 muffins.
This post is sponsored by Paderno Kitchenware however all thoughts and opinions are always my own.
Yields 12 servings
Prep Time 20 minutes | Cook Time 50 minutes | Total Time 1 hour 55 minutes
Why you will love this recipe
Chocolate zucchini cake is full of nostalgia for me. Growing up we had a neighbor who grew the most amazing zucchini squash. Each summer she would bring my family several large zucchinis or two loaves of the most lush chocolate zucchini cake.
As a child, it seemed unthinkable that one could eat zucchini in a cake, but there I was enjoying every last slice with my family. This version is every bit as good as the ones I remember from my youth. If the idea of adding vegetables to cake seems odd to you, there are good reasons why you might want to try it. Zucchini, in particular, adds moisture and structure to baked goods without adding any vegetal flavour. While the texture and moisture level of zucchini can vary, for the most part, they are entirely undetectable.
The other reason why you'll enjoy this recipe is that it makes great use of garden zucchinis—you may have these beautiful summer squash growing in your garden and find yourself with an over abundance come late season.
This vegan chocolate zucchini cake recipe is:
- Easy to make
- Vegan
- Decadent, fudgy and brownie-like
- Dairy-free and egg-free
- Versatile
- Contains minimal ingredients
- Great for a party or as a snack cake
Ingredients & Substitutions
The ingredient list for this recipe is very straightforward. Substitutions and options can be found below. For the full detailed list of ingredients and amounts, please visit the recipe card further down the post or use the Jump to Recipe button at the top of the page.
- zucchini squash (about 1 large zucchini)
- whole wheat flour or spelt flour
- granulated sugar
- dutch cocoa powder
- baking soda
- baking powder
- salt
- flax meal
- water
- olive oil
- unsweetened non-dairy milk
- vanilla extract
- semi-sweet chocolate chips
- full fat coconut milk
Related: Perfect Vegan Chocolate Zucchini Muffins
As mentioned above, this recipe has some versatility and here are some of the tested substitutes and options:
- Whole wheat flour can be replaced with light spelt or sprouted spelt flour in equal measure.
- Yellow zucchini can be used instead of green skin zucchini in equal measure.
- The flax and water mixture can be replaced with two large eggs (preferably pasture raised and organic eggs) if you are not vegan.
- Olive oil can be exchanged for any neutral tasting vegetable oil in equal measure.
- Mix ½ cup of semi-sweet chocolate chips to the batter before baking.
My Sponsor: Paderno Kitchenware
Baking is a passion of mine and I love having quality bakeware on hand. The Paderno Kitchenware Professional Oblong 9x13 pan is a great choice for this recipe. With its PFOA/PTFE-free non-stick interior, this cake bakes evenly, maintains its fudgy crumb, and releases like a thing of beauty.
There is no need to grease the cake pan, which I love. This pan is also made of commercial-grade, heavy-gauge aluminized steel and is fully dishwasher safe. To learn more about the line of professional culinary and baking tools and appliances, visit the Paderno website here or follow along on social media @PadernoKitchenware #itsacookingthing.
How to Make This Recipe
The base of this vegan double chocolate zucchini cake comes together quickly, although some preparation is needed to wash and shred the zucchini. Otherwise, it's simply a matter of combining all the ingredients together, pouring in the pan and baking.
The chocolate ganache frosting can be made while the cake is baking and cooling; it requires minimum 40 minutes (or up to 90 minutes) to set up properly at room temperature. Set up time depends on your ambient room temperature. Once the cake is cool and the ganache is thick enough to spread, you can frost and serve the cake.
If you have never made ganache before, it's rather simple: add hot coconut milk to chocolate in a heat proof bowl, stir until melted and then let it thicken, making sure to stir it occasionally to keep it's smooth consistency.
Helpful Tips
- Use young zucchini: The larger or more mature the zucchini, the harder the skin will be. Use zucchini with a soft skin (the test it whether you can easily pierce it with your finger nail).
- Mix the cake batter just until moistened: This will ensure the cake rises nicely.
- Grease the cake pan: This is important to prevent the cake from sticking to the pan.
- Allow the cake to cool completely before frosting: this goes for all cake recipes with frosting. Even a slightly warm cake can melt frosting.
- Use full fat coconut milk for the ganache: Otherwise, the ganache will not thicken properly or hold peaks.
- Allow the ganache to set up before frosting: Ultimately, it's a personal choice as to whether you like a thin or runny ganache or a thick one. My preference is to have consistency that is spreadable and holds it shape which happens after approximately 45 minutes.
- Don't let the ganache over-thicken: Otherwise you will have a hard time spreading it on the cake. Check the ganache often, giving it a stir every 10 minutes or until your preferred viscosity.
Frequently Asked Questions
Can I use frozen zucchini?
Yes! I have tested this recipe with fresh and frozen zucchini. Be sure to thaw and drain the zucchini to ensure it doesn't add more liquid to the cake batter. Simply give it a gently squeeze to release most (but not all) of the excess liquid.
Can I make this recipe into Muffins or Cupcakes?
Yes! This zucchini cake recipe is quite versatile and can be made into 24 muffins or cupcakes. You will need a 12-cup muffin pan lined with cupcake papers.
Related: Perfect Vegan Chocolate Zucchini Muffins
Storage
This vegan chocolate zucchini cake will last covered in the fridge for 3-4 days. The texture of the frosting will thicken further when stored in the fridge, however it is still very good (almost fudge-like but without the intense sweetness).
For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.
More Recipes
If you loved this vegan double chocolate zucchini cake, you may also enjoy these popular recipes:
Perfect Vegan Chocolate Zucchini Muffins
Double Chocolate Beetroot Cake
Vegan Chocolate Bundt Cake with Peppermint Ganache
Vegan Triple Chocolate Sweet Potato Cupcakes
Vegan Double Chocolate Zucchini Cake
Special Equipment
- 9x13" cake pan
Ingredients
Cake Base
- 1 ½ cups (270g) grated zucchini squash, (see notes)
- 2 tablespoon flax meal + 4 tablespoon water, mixed together
- 2 ½ cups (360g) whole wheat flour, or whole spelt flour
- 1 ¼ cups (295g) granulated sugar
- ⅓ cup (35g) cocoa powder, dutch processed
- 1 ½ teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- ⅓ cup (70g) extra virgin olive oil
- 1 ¾ cups (400g) unsweetened non-dairy milk
- 2 teaspoon pure vanilla extract
Ganache Frosting
- 8 oz semi-sweet chocolate pieces
- 1 cup full fat coconut milk
Instructions
Prepare the cake
- Preheat oven to 350°F. Grease a 9x13" cake pan.
- In a small bowl, mix together the flax meal and water. Let stand for 5 minutes to thicken. Set aside. In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- To the flax mixture, add the zucchini, non-dairy milk, olive oil, vanilla extract and mix to combine. Add zucchini mixture to the flour mixture and mix just until moistened.
- Pour and spread the batter evenly in the prepared baking pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool completely. Meanwhile, make the ganache frosting.
Prepare the ganache
- Add the chocolate morsels to a medium heat-proof bowl. In a small saucepan, gently heat the coconut milk just until it starts to steam. Carefully pour the hot coconut milk over the chocolate and whisk until the chocolate is melted and the mixture is smooth and silky. Allow the ganache to sit at room temp, stirring every 10 minutes until thickened but spreadable (about 40 minutes).
- Spread the frosting on the cooled cake and serve.
Heidi's Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
About Heidi Richter
Hi there! I'm Heidi, the professional recipe developer, food writer and photographer behind The Simple Green. Here you will find dozens of flavourful, approachable and well-tested recipes inspired by fresh seasonal ingredients you know and love.
This zucchini cake is the best I have had, maybe even the best chocolate cake I’ve had.
So glad you like it!
This was a VERY delicious and moist cake! Definitely recommended. Brought it to work and the guys said "it tastes like more" 🙂
Haha amazing! Thank you for sharing that, Angel!
Hi! I’d like to make these into muffins but am confused about your conversion instructions. Does it make 12 or 24 muffins?
Thanks!
Emily
Hi Emily! My apologies for any confusion and thank you for the question! This recipe makes 24 muffins. I adjusted the notes in the recipe card to be more clear 🙂
This looks terrific! Can I bake this in a bundt pan, and if yes. what size bundt pan and bake for the same amount of time or longer? Still the same heat in the oven?
Can't wait to bake this. Thank you!!!
Hi Deb! Those are great questions. I haven't tested this recipe in a bundt pan and so I can't guarantee it will work, unfortunately. I do have several vegan bundt cakes, which might interest you as well. Let me know if you make it or have any success trying it in a bundt pan. All the best if I don't hear back from you 🙂