Vegan Chocolate Zucchini Snack Cake
Vegan Chocolate Zucchini Snack Cake- naturally sweetened and whole grain, all you need is 1 bowl to make this nutritious whole grain zucchini cake! (oil-free option)
You didn’t think I’d give you a recipe for the best vegan chocolate frosting and not provide you with something to slather it on, did you?
I thought snack cake seemed like a good place to start. Of course you can eat this cake any time of day but the idea is that it’s nutritious enough for a snack thanks to all of the fiber and protein in the whole grain spelt flour.
I feel like I should warn those of you who are new to spelt flour that the texture and flavor can be a little more earthy than all purpose, similar to a whole wheat flour. So while I might eat this for dessert at home, it’s not something I would bake for a gift or special occasion. Does that make sense?
Although you could easily substitute the spelt flour for all purpose which result in a more traditional texture and flavor. But for a healthy treat, I recommend going the whole grain route.
If you have a large measuring cup like me then technically this cake comes together in just one bowl. You mix the dry ingredients in a large bowl, the wet in a measuring cup, combine them together with the shredded zucchini, then transfer to a baking dish and bake away.
Once the cake has cooled it’s time for frosting. That is if you are able to resist eating it all before spreading it on top.
Trust me, once you try it you’ll see what I mean.
Vegan Chocolate Zucchini Snack Cake
Yield: 16 squares
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 1/2 cup tahini (or oil)
- 3/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup spelt flour (or whole wheat/all purpose)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini (after squeezed dry, about 1 large zucchini)
- 1/2 cup dairy-free chocolate chips
Directions:
Preheat the oven to 350°F. Lightly grease an 8×8″ or 9×9″ baking dish and set aside.
In a large measuring cup or small bowl, whisk together tahini (or preferred vegetable oil) with milk and vanilla extract until smooth. Add the coconut sugar and stir to combine.
In a separate large bowl, add the spelt flour, cocoa powder, baking soda, and salt. Whisk to combine. To the bowl, add the shredded zucchini and pour the liquid ingredients over top. Stir until flour is evenly incorporated then fold in chocolate chips.
Transfer the batter to the greased baking dish and spread to the sides using a spatula. Bake in the oven for about 30 minutes, or until cooked through. Allow to cool completely before frosting. Spread a layer of frosting on top and cut into 16 squares. Serve and enjoy!
Leftovers can be stored in an airtight container for up to 3 days. For optimum freshness, store in refrigerator.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I haven’t baked with spelt flour yet and I can’t wait to try it! I wonder if oat flour would work at all since I have some? I may try it out and let you know. :) This snack cake looks irresistibly chocolatey and I can’t bake with zucchini enough right now. I can’t wait to try this Sarah!
Wow, this looks so good! And easy too; thanks for the win-win. Without the frosting this might even qualify for breakfast fare. ;)
Seriously loving all things chocolate+zucchini lately! :)
https://audrasappetite.com/chocolate-zucchini-bread/
As a chocolate lover, this looks SO good! A tasty, but healthy option. :)
This looks sooooo sinfully delicious! I’ve been wanting to try that chocolate frosting since you posted it, and that cake looks so moist, fluffy, and rich! SO MUCH CHOCOLATEY DELIGHT!
I like this idea of snack cake… so I can eat it for breakfast then?! Perfect ;-) It looks so tasty!
This was SO good. We even replaced half the tahini with applesauce. Will definitely make again.
Thanks Amy! I love your site. Makes me want to plan a trip to Colorado right now! :)
I keep finding some cool zucchini recipes lately but I would’ve never thought to mix it in with a chocolate recipe though! The picture to this cake look amazing so I’ll definitely give this a try for my next cheat day
I loved this recipe! I used whole wheat flour and applesauce instead of the oil. I am making it again and will substitute the sugar with stevia and add Greek plain yogurt to replace the bulk from the 1/2 cup of sugar. Icing is fantastic and I can’t wait to have again! BTW I cut the cake into 12 pieces and then froze it on a plate for 20 mins. Broke them apart and put in a ziplock bag. Pop one out of the freezer and into the microwave for 15 seconds!
Hi wanted to know how I could replace sugar with a natural sweetener as my husband has diabetes. With date paste.
I made this twice, the second time, I added a flax egg (1tbs ground flax, 2 tbsp water) to improve the consistency which I found a bit too crumbly. It was great, thanks for the recipe!
Cakes are my Favourite I just love them, However, I am not good at making them at home. The recipe you shared Sounds very yum and I feel craving for it from now one. I am fond of chocolate cake my friend’s mother used to cook those every time she brings it I use to have them all instead yet it’s not that good for health but I found it amazingly delicious. I am going to prepare that don’t know how good it will be but One thing I am sure that It will be finished :)
Thank you for this recipe! It’s by far my go to for many occasions.
Question….thinking I’d like to make it in a sheet pan and roll it for a yule log for Christmas. Any thoughts on conversion of ingredients and cook time?
I didn’t see the steps to make the frosting