loveandlemons4.9
Chocolate Zucchini Cake
This chocolate zucchini cake is moist, fudgy, and delicious! If you skip the frosting, add ½ cup chocolate chips to the batter for extra richness.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●blender
📝 Preparation Steps
1
Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
2
In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.
ground flaxseed1 tablespoonwater3 tablespoonsalmond milk, at room temperature1 cup¼ cup + 2 tablespoonsalmond milk
3
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
baking powder1 tablespoonbaking soda1 teaspoonground flaxseed1 tablespoonalmond milk, at room temperature1 cup¼ cup + 2 tablespoonsalmond milk
4
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.
5
Pour the batter into the baking dish and bake for 30 to ⏱️ 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.
6
Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least ⏱️ 20 minutes to firm up.
almond milk, at room temperature1 cup¼ cup + 2 tablespoonsalmond milk
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