Vegan Zucchini Chocolate Cake Recipe

Name: Vegan Zucchini Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups grated peeled fresh zucchini; 1 ripe banana, mashed well; ¼ cup canola oil; 1 ⅓ cups whole wheat pastry flour; 1 cup applesauce; 1 tablespoon stevia; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon vanilla; ¼ cup ground walnuts; ½ cup semi-sweet chocolate chips

Servings: persons

1 ½ cups grated peeled fresh zucchini
1 ripe banana, mashed well
¼ cup canola oil
1 ⅓ cups whole wheat pastry flour
1 cup applesauce
1 tablespoon stevia
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
¼ cup ground walnuts
½ cup semi-sweet chocolate chips

1
In medium sized mixing bowl, combine zucchini, bananas, oil, vanilla, applesauce.
2
In large bowl, combine all remaining ingredients except chocolate.
3
Add wet mixture to dry, mix well and add chocolate chips.
4
Pour into lightly greased and floured bundt pan.
5
Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean.
6
Let cool upright 15 minutes, then invert onto cooling rack.
7
Allow to cool 30 minutes before tasting.
8
Enjoy!

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ½ cups grated peeled fresh zucchini, 1 ripe banana, mashed well, ¼ cup canola oil, 1 ⅓ cups whole wheat pastry flour, and more.

Yes, Vegan Zucchini Chocolate 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.

Vegan Zucchini Chocolate Cake

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