Chocolate Zucchini Cake

Say hello to the ultimate veggie treat! This cake is crafted with grated zucchini, giving you the softest, most tender sponge that’s layered with the creamiest chocolate frosting. I promise, you won’t even taste the zucchini! Plus, it’s vegan, super easy to make, and incredibly delicious!

Chocolate Zucchini Cake

Chocolate Zucchini Cake


  • Cake:
  • 2 ½ cups self-rising flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp bicarbonate soda
  • 1 cup light brown sugar
  • 1 ¼ cups dairy-free milk + 1 tsp vinegar
  • 2 medium zucchinis, grated
  • ½ cup dairy-free yogurt
  • ½ cup light olive oil
  • Chocolate Frosting:
  • 2 cups Greek-style dairy-free yogurt
  • ½ cup chocolate vegan protein powder
  • 1 cup dark chocolate, melted


  1. Preheat the oven to 340°F.
  2. Line and lightly grease three round cake tins (6 inches each).
  3. Mix the milk and vinegar, allowing it to thicken. Gently press the moisture out of the grated zucchini.
  4. Once thickened, pour into a large mixing bowl and add the remaining wet ingredients.
  5. Sift in the dry ingredients using a sieve.
  6. Gently mix until just combined.
  7. Divide the batter between the three tins and bake for 20-25 minutes.
  8. While the cakes are baking, whip up the frosting using an electric whisk or stand mixer. Chill this in the fridge to thicken while the cakes cool.
  9. Frost the cakes once they're cool.

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