Chocolate Zucchini (Courgette) Cake

By Heather Sheridan  ●  January 14, 2024

When my children were small, I’d find ways to incorporate more vegetables into snacks. This was always a winner, and the updated vegan version “tastes exactly like the one we ate when we were kids.”

  1. Preheat oven to 175°C (350°F). Grease a bundt pan with plant-based butter and coat it with cocoa powder (you do this like you would grease and flour a pan). Grease it first, then add about 2 tbsp cocoa powder to the pan and move the pan side to side until the bottom and sides are coated. Do NOT substitute with cooking spray.
  2. Make your flax eggs by combining 2.5 tbsp water with 1 tbsp ground flax seed, mix and set aside for 5-8 minutes.
  3. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
  4. In a large bowl, mix butter and sugar with a hand mixer until light and fluffy.
  5. Then mix in flax eggs, soy yogurt, banana, vinegar and vanilla and blend until smooth.
  6. On a low speed or with a spatula, add dry ingredients into wet ingredients until blended (do not overmix).
  7. Gently stir in shredded zucchini then add chocolate chips.
  8. Pour into your prepared bundt pan.
  9. Bake for 50-65 minutes until a toothpick comes out clean.
  10. Cool for ten minutes, then with a narrow spatula or knife, loosen the cake from the bundt ban and place onto a wire rack to cool completely.
  11. Move to a serving plate and dust with confectioner’s sugar.

   Prepped in 20 minutes

    Ready in 60 minutes

  Serves 12

  • 2 c. spelt flour
  • ½ c. unsweetened cocoa powder
  • 2 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ c. vegan butter
  • ½ c. coconut sugar
  • ½ c. sugar
  • 2 flax eggs (to make your flax eggs: 1 tbsp flaxseed: 2.5 tbsp water)
    • 2 tbsp ground flaxseed
    • 5 tbsp water
  • ¼ c. no sugar added soy yogurt
  • ½ mashed banana (or ¼ c. applesauce)
  • tsp vanilla
  • 1 tsp white vinegar (or apple cider vinegar)
  • 2 c. shredded zucchini (skin removed)
  • 1 c. chocolate chips
  • Confectioner’s sugar

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