Friday, September 1, 2017

Vegan Chocolate Zucchini Cake

Or in my case, this is Nearly Vegan Chocolate Zucchini Cake; I'm sure my chocolate chips aren't vegan.  Regardless, this cake is yummy.  The original says it serves six?  Hmmm... maybe.

I'm not sure how I stumbled across this recipe, but the photo must have caught my eye with it's rich, dark chocolate.  I looked through the ingredients and thought:  I have most of that on hand and it looked easy to make.

I don't have almond butter, but have had luck using almond meal as a replacement, so I did that again.  Although I didn't process it long enough to become true almond butter consistency, the cake was still moist and dense.  I may try skipping the food processor next time and add the almond meal like flour.  If you try that, tell me!

The cake is mildly sweet, even for my taste.  I've been cutting sugar out of many recipes lately, but didn't adjust the amount of syrup or banana.  The banana wasn't super ripe, so that probably affected the flavor.  The other interesting thing is the instructions not to press the shredded zucchini.  How do you not press shredded zucchini?!?  At this point it's an automatic response for me so it was difficult not to pack it down.

I made a half-batch poured into a 8x5" loaf pan.  Probably a good thing, since I ate nearly half of it once it cooled down.  Delicious.  Brownie-like texture, not too dense.  The fact it's gluten-free is an afterthought (not that I care, but my Celiac friends will love it). 

Healthy Chocolate Zucchini Cake
(Adapted from Show Me the Yummy)

2 cups almonds meal (I get mine from Trader Joe's)
⅓ cup pure maple syrup
½ cup ripe mashed banana
1 tsp vanilla
½ cup cocoa powder
1 tsp baking soda
2 tsps cinnamon
¼ tsp salt
½ cup dark chocolate chips (more for topping if desired)
2 cups shredded zucchini (loosely packed, don’t squeeze out water)

Preheat oven to 350° F and grease a round 9x9 in baking pan with cooking spray (I lined mine with parchment paper, too).

In a food processor, grind together almond meal and about ¼ cup of banana until the almond meal breaks down and starts to become smooth.  Add in the remaining banana and maple syrup and process until well blended.  Transfer almond mixture to a bowl and add vanilla.  Stir in cocoa powder, baking soda, cinnamon and salt until well combined.  Fold in chocolate chunks and zucchini.  Pour mixture into prepared pan and spread evenly.  Top with a handful of chocolate, if desired.  Bake for 30-35 minutes or until an inserted toothpick comes out mostly clean.

Allow cake to completely cool before slicing.


  1. Looks delicious, definitely more than one slice would be mandatory!

  2. Love me some chocolate zucchini cake-you've inspired me to make some today-hopefully. mary in Az


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