Zucchini Chocolate Loaf Cake

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Vegan Zucchini Chocolate Loaf Cake Recipe

Zucchini Chocolate Loaf Cake

Hello, my sweet tooth friends! With zucchini season in full swing, I couldn’t resist trying my hand at making some zucchini bread. But what I ended up with was even better – this super indulging vegan zucchini chocolate loaf cake.

This delightful cake incorporates the goodness of grated zucchini, coffee, cocoa powder, and other ingredients to create a moist and delicious treat.

The zucchini helps to add moisture to the cake, making it tender and juicy. It also stretches the batter, allowing you to make more servings per loaf. The best part? The mild flavor of the zucchini complements the rich chocolate, making for a unique and delicious taste.

Let’s go! 🙂

 

 

Vegan Zucchini Chocolate Loaf Cake Recipe
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5 from 1 vote

Zucchini Chocolate Loaf Cake

Simple and easy vegan zucchini chocolate loaf cake recipe
Pin Recipe
Course -Dessert
Cuisine -American, Universal
Keyword -cake, chocolate, zucchini
Prep Time -7 minutes
Cook Time -1 hour
Total Time -1 hour 7 minutes
Servings -4 people
Calories -668kcal
Author -Veganbell

Recipe Video

Ingredients

Instructions

  • In a large mixing bowl, add brown sugar + flax egg + vanilla extract + lemon juice + instant coffee + oil.
  • Whisk well to combine. Then add shredded zucchini and give it a quick mix.
  • Sift in all-purpose flour + cocoa powder + baking powder + baking soda + salt. Using a spatula, fold and mix until the batter is nicely combined.
  • Add dark chocolate chips and fold some more.
  • Transfer this batter to a loaf pan and even out the surface. Sprinkle more dark chocolate chips on top. Bake at 180 C for 50-60 minutes, or until a toothpick inserted at the center of the cake comes out clean.
  • And that's it, Zucchini chocolate loaf cake is ready! Let it cool down and enjoy as is, or enjoy with ganache, or chocolate sauce.

Notes

  • To make 2 flax eggs, combine 2 tablespoons flax meal + 6 tablespoons water. Mix well and let it sit for 5-6 minutes, or until it's thick and goopy.

Nutrition

Calories: 668 kcal | Carbohydrates: 108 g | Protein: 10 g | Fat: 25 g | Saturated Fat: 9 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 1 mg | Sodium: 1117 mg | Potassium: 677 mg | Fiber: 8 g | Sugar: 63 g | Vitamin A: 127 IU | Vitamin C: 14 mg | Calcium: 276 mg | Iron: 5 mg

If you liked this Zucchini Chocolate Loaf Cake recipe, check out these delicious Pecan Chocolate Dates I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Vegan Chocolate Cake, Zucchini Cake, Vegan Baking, Decadent, Indulgent Treat, Vegan Cake, Sweet Tooth, Baked Recipes, Tender Cake, Plant-Based Desserts, Cocoa Indulgence, Baking Adventure, Unique Sweets, Satisfying, Rich Cocoa Aroma, Sweet and Healthy, Zucchini Texture, Vegan Treat, Loaf Cake

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Neelam Pokhrel

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