Decadent Vegan Chocolate Chip Zucchini Cake
This Vegan Chocolate Chip Zucchini Cake is a luscious treat that combines the rich, comforting flavors of chocolate with the moist texture of zucchini. Perfect for dessert or a sweet snack, this cake is not only vegan but also packed with wholesome ingredients. With a subtle hint of vanilla and plenty of chocolate chips, it's sure to be a hit with everyone.
Yield: Serves 8-10
Prep Time: 15 minutes
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup coconut oil (melted) or vegetable oil of choice
- ½ cup maple syrup
- 1 cup finely grated zucchini (about 1 medium zucchini)
- ½ cup dairy-free milk (such as almond or oat milk)
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- ½ cup vegan chocolate chips
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a9x13-inch rectangular cake pan or line it with parchment paper.
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Prepare Wet Ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, dairy-free milk, apple cider vinegar, and vanilla extract.
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Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
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Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and vegan chocolate chips.
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Pour Batter: Pour the batter into the prepared cake pan and spread it evenly.
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Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Crunchy Mama Tip:
For an extra touch of indulgence, top each slice with a scoop of vanilla ice cream or enjoy it with a cup of tea. For a decorative touch, dust with a light sprinkle of powdered sugar or add a few extra chocolate chips on top before baking.
Enjoy your moist and decadent vegan chocolate chip zucchini cake! 🌿🍰
