This is the best Chocolate Zucchini Cake which is fudgy, chocolately, moist, rich, and so delicious! The recipe is vegan (dairy-free, egg-free), gluten-free, refined sugar-free, oil-free, and pretty healthy because it contains zucchini and sweet potato!
Process all dry ingredients in your food processor and blend for some seconds. Transfer the dry ingredients to a big bowl.
Whisk the coconut milk and agave syrup together in a bowl and pour it over the dry ingredients. Give the mixture a good stir with your whisk (you can also use a hand mixer if you want).
Grate the zucchini (I used a medium one) with a grater and add it to the batter. Stir with a spoon (don't use a blender or food processor).
Grease an 8-inch springform with some oil or line it with parchment paper. Pour the batter into the springform and bake it in the oven at 375 degrees F (190 degrees C) for about 45 minutes (check the center of the cake with a toothpick after 40 minutes to see if it's cooked already).
Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a big knife or use dental floss (like I did).Note: If you have two 8-inch pans, then split the batter in half and pour it into each mold. This way you won't need to cut cake layers for the frosting. The baking time will be less if you use two molds (about 25-30 minutes).
Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy and creamy frosting. If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup). If you use orange sweet potatoes 1/8-1/4 cup plant-based milk should be enough.
Spead the frosting on the cake and decorate it as per your liking. Enjoy! The chocolate zucchini cake keeps fresh in the fridge for about 4-5 days.
Instead of shredded coconut you can also use 66 grams of ground nuts or seeds of choice.
The Nutrition Facts are for one slice if you cut the cake into 12 slices. Calculation includes the frosting! Without the frosting, the cake has approximately 213 kcal and 6.8 grams fat per slice.
Chocolate Zucchini Cake
Amount Per Serving
Calories 393Calories from Fat 166
% Daily Value*
Saturated Fat 6.1g31%
* Percent Daily Values are based on a 2000 calorie diet.