Chocolate Chip Zucchini Cat Cake Recipe

Name: Chocolate Chip Zucchini Cat Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1 1/2 cups shredded zucchini; 1 cup unsweetened unflavored almond milk; 3/4 cup light brown sugar; 2 flax eggs; 2 teaspoons Saigon cinnamon; 1 tablespoon vanilla; 1 1/4 cups well sifted cup-to-cup GF flour (like Bob's); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups mini chocolate chips; Frosting; 3/4 cup non-dairy non-soy butter spread, softened; 2 1/2 cups powdered sugar; 1/2 teaspoon vanilla; beet juice, matcha, cocoa powder, cinnamon; small scoop of chocolate chips

Servings: persons

cake
1 1/2 cups shredded zucchini
1 cup unsweetened unflavored almond milk
3/4 cup light brown sugar
2 flax eggs
2 teaspoons Saigon cinnamon
1 tablespoon vanilla
1 1/4 cups well sifted cup-to-cup GF flour (like Bob's)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups mini chocolate chips
Frosting
3/4 cup non-dairy non-soy butter spread, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
beet juice, matcha, cocoa powder, cinnamon
small scoop of chocolate chips

1
Line an 8X8 pan with parchment paper and preheat the oven to 350
2
Combine the zucchini, almond milk, flax eggs, brown sugar, cinnamon, and vanilla
3
Combine wet and dry ingredients until just mixed. Do not over mix.
4
Pour batter into prepared pan. Swirl in the chocolate chips.
5
Bake at 350 for 35-38 minutes, or until inserted toothpick comes out clean.
6
Allow to cool completely before cutting and assembling.
7
Beat the non-dairy spread, the powdered sugar, and the vanilla together.
8
Layer on a thin crumb coat and then top coat You'll still have plenty of frosting remaining.
9
Divide up the remaining frosting. Dye some of it pink with beet juice for the ears. Dye a smaller potion green for the eyes. Cinnamon for the light brown fur and cocoa for the dark brown fur.
10
frost on the ears
11
For the eyes and mouth, you'll be drawing with chocolate. It's super easy, I promise. First, use a pencil to draw the eyes and mouth and whiskers on a piece of scrap paper. Place a piece of parchment paper on top of the scrap paper.
12
Place some chocolate chips (about 1/4 cup) in a sealable plastic bag. Heat some water in the microwave and then immerse the bag in the hot water until the chips fully melt.
13
Cut a very small tip off the bag and pipe the chocolate over the parchment paper, tracing the eye + mouth + whisker drawings you made earlier. Allow to harden.
14
Gently peel off the chocolate and place it on the cake. Fill in the eyes with green frosting and then add the pupils (more chocolate)
15
Frost on the light and dark brown fur as desired.
16
Serve with love.

1634

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: cake, 1 1/2 cups shredded zucchini, 1 cup unsweetened unflavored almond milk, 3/4 cup light brown sugar, and more.

Yes, Chocolate Chip Zucchini Cat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Zucchini Cat Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions