One Bowl Vegan Chocolate Zucchini Cake

Ingredients

• 2 cup all-purpose flour
• 1.5 cup granulated sugar
• 0.75 cup cocoa powder (unsweetened)
• 1.5 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp sea salt
• 2 cup zucchini (finely shredded and lightly squeezed of excess moisture)
• 1 cup dairy-free milk (such as oat or soy milk)
• 0.5 cup neutral oil (such as avocado or vegetable oil)
• 1 tbsp vanilla extract
• 0.5 cup vegan chocolate chips (optional, for folding into batter)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or two 8-inch round cake pans.

2. 2

   Finely shred the zucchini using a box grater or food processor. Lightly pat it with a paper towel to remove excess dripping moisture, but do not squeeze it completely dry.

3. 3

   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt until no large lumps remain.

4. 4

   Add the dairy-free milk, neutral oil, and vanilla extract to the dry ingredients. Whisk until the batter is just combined and smooth.

5. 5

   Gently fold in the shredded zucchini (and chocolate chips if using) with a spatula until evenly distributed throughout the chocolate batter.

6. 6

   Pour the batter into the prepared baking pan and smooth the top with a spatula.

7. 7

   Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. 8

   Allow the cake to cool completely in the pan before frosting with your favorite chocolate fudge frosting.

Notes

The creator emphasizes that the zucchini should be finely shredded so it 'disappears' into the cake. For the frosting, a vegan chocolate ganache or a simple cocoa buttercream works well. Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition per serving

• vegan
• dessert
• chocolate
• zucchini
• cake
• baking
• dairy-free
• egg-free