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Chocolate Zucchini Cake Recipe


  • 1 Cup  pureed zucchini or two medium zucchini shredded
  • 8 Tbsp margarine softened
  • 2 3/4   Cups all purpose flour
  • 1/4   Cup unsweetened cocoa sifted
  • 1 1/4 tsp  baking soda
  • 1 tsp  salt
  • 2  Tbsp powdered egg replacer
  • 3/4  Cup granulated sugar
  • 1/2 Cup coconut oil melted
  • 1 tsp  vanilla extract
  • 1/2 Cup  unsweetened almond milk
  • 2 Tbsp  chocolate chips
  • 2 Tbsp  confectioners sugar


  • If using grated zucchini squeeze out as much water as possible using a cheesecloth. Transfer zucchini to a bowl and set aside. If you are pureeing the zucchini you can add the zucchini and almond milk to a blender and blend.
  • Preheat oven to 325º. Grease a deep 9" cake pan or spring form pan. Sift flour, cocoa, baking soda, salt and egg replacer together into a mixing bowl and set aside.
  • Beat together the margarine and granulated sugar  in a large bowl with an electric mixer on medium speed until fluffy.
  • Add coconut oil, beating well. Add the vanilla, reduce speed to low, and beat in flour mixture and almond milk (with or without zucchini) in alternate batches. Stir in reserved zucchini if you were using grated zucchini.
  • Pour batter into prepared pan  and sprinkle with chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes - 1 hour.
  • Remove from oven and set aside to cool completely. Invert onto a plate and dust with powdered sugar.