This vegan chocolate chip zucchini snack cake is deliciously light and fluffy, and loaded with chocolate chips. This simple cake is the perfect way to use up some garden zucchini!
We’re heading into garden season soon, and I just can’t wait to start harvesting all that summertime produce!
We love to grow peppers, tomatoes, herbs, and zucchini. Zucchini is delicious in so many different baked goods! I love to shred it and include it in recipes like chocolate zucchini muffins, zucchini spice cupcakes, and of course, this easy vegan chocolate chip snack cake.
Adding shredded zucchini to cake or cupcakes is a great way to keep these desserts moist, plus it’s a nice way to sneak some veggies into your family. If you have a picky eater in your family, you know it can be tricky to get them to eat anything green.
This vegan zucchini cake is easy to make with simple ingredients. It doesn’t take long at all to make, and it’s perfect on its own or with a scoop of dairy free ice cream.
Ingredient Notes
- Flour – I used a mix of white spelt flour and whole spelt flour. You could use all-purpose flour and whole wheat flour if you like. If you want to use a gluten free flour blend, use a lighter blend that doesn’t contain any gums.
- Oil – You can use coconut oil, canola oil, or melted vegan buttery spread.
- Dairy Free Chocolate Chips – I like the mini chocolate chips from Enjoy Life, but you could use regular size chips or chocolate chunks. PASCHA also makes allergy friendly chocolate chips.
- Zucchini – You can shred the zucchini with a grater or use the food processor. You will need to squeeze the excess liquid out of the shredded zucchini so that it doesn’t make the cake too wet.
Egg Replacer
This cake recipes uses a few ingredients to replace eggs. Baking powder and baking soda allow the cake to rise and become fluffy, and applesauce helps bind this cake and provides moisture. This is one of my favorite cake recipes – you will not miss the eggs at all!
Tips for Success
- Line the pan with parchment paper so that it hangs over two sides of the pan. That will make it easy to remove the cake from the pan once it’s cool.
- Make sure to squeeze out the liquid from the zucchini before adding it to the batter.
- Wait until the cake is cool to cut it so that the slices come out neatly.
Variations
- Try white chocolate chips instead of dark chocolate chips.
- Top this cake with vegan chocolate frosting for an added layer of decadence.
- Use coconut sugar instead of brown sugar if you prefer.
More Vegan Cake Recipes
- Vegan Chocolate Cake with Warm Chocolate Sauce
- Vegan Yellow Cake with Chocolate Frosting
- Apple Spice Cake
- Pumpkin Chocolate Chip Cake
Disclosure: This post contains affiliate links.
Recipe
Quick Vegan Chocolate Chip Zucchini Snack Cake.
Ingredients
- 1 ½ cups white spelt flour or all purpose flour
- ½ cup whole spelt flour or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup sugar
- ½ cup brown sugar coconut sugar is also okay
- â…“ cup organic canola oil or melted vegan buttery spread
- 3 Tablespoons unsweetened applesauce
- 1 cup grated zucchini about 1.5 small zucchini
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅜ cup water
- 1 cup dairy free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Grease a 9 inch square baking dish, or line it with parchment paper so that the paper hangs over two sides.
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In a large bowl, whisk together the dry ingredients.
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Squeeze the excess liquid out of the shredded zucchini.
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Add the zucchini, canola oil, applesauce, vanilla extract, vinegar, and water to the dry ingredients, and stir together. Add the chocolate chips and stir again.
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Pour batter into the prepared baking dish. Sprinkle a few more chocolate chips on top if desired.
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Bake at 350 degrees for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Recipe Notes
Store leftover cake tightly covered at room temperature. It should stay fresh for about 4 days.
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Nadya
What size dish did you use to bake it in?
Kelly
I used an 8×8 inch pan.
Leslie
Hello, I’m Fench, so excuse me if my english is bad. I tried this cake this afternoon, and … it’s just PERFECT ! I can’t define this, because … this texture, this heat from the oven, this smell, and taste ! We were 6 and ate all the cake ! I ate almost half of the cake myself ! Thank you so much for recipe ! It’s the best i’ve since i’m vegan ! ♥
Kelly
Thank you so much for letting me know! So glad you enjoyed it!
Sarah
Hello I just found your site! Super excited. I have celiac disease and several food intolerances: egg, dairy, soy, and of course gluten. I notice you have several recipes that call for spelt flour. Do they work with a gluten free flour blend or a different gluten free flour?
Kelly
Hi Sarah, Yes, some of them will work with a gluten free flour blend, BUT they may be a little bit more dense. I have chosen spelt flour for those recipes because I wanted a lighter texture, and spelt is okay for my boys. So glad you found my website! I know how tough it is to cook for multiple food allergies!
Annie @Maebells
This looks so light and perfect! Cake always makes things better!
Kyra
I hope your mum recovers soon :(
I often confuse breakfast and dessert too…or rather, eat breakfast then have dessert soon after. But your zucchini cake isn’t too bad, at least it has some vegetable in it!
Kelly
Thank you, Kyra!
Arman @ thebigmansworld
Hoping everything is going smoothly for your mum!
This recipe looks delicious and I love how you’ve snuck in zucchini there! :)
Kelly
Thank you, Arman!
Kristine @ Kristine's Kitchen
I hope your mom is feeling better soon, and that next week is better than last. I would definitely sit down and enjoy a piece of this cake and a chat with you! :)
Kelly
Thank you, Kristine!
Sarah@WholeandHeavenlyOven
I love sneaking zucchini into sweet stuff. This cake looks fabulous, Kelly! Perfect for snacking with it almost being school season and all. :) Pinned!
Handmade by Lorna
Your zucchini cake looks fabulous – I love cougettes (as we call them here) in cakes they make them so soft and moist.
Lisa
This cake looks so luscious! I love it!
Allison
I think I may enjoy zucchini in desserts than in savoury foods! This looks like the best way to use up the last of the season’s produce. Gorgeous and snack-able!
Katie @ Produce on Parade
Ugh. I could not agree more. I do need cake. Why aren’t all people nicer? And yes, my week was also subpar. My thoughts are going out to your Mom, she’s lucky to have a good nurse like you! ;)
Kelly
Thank you, Katie!
olivia - Primavera Kitchen
I’m sorry you had a rough week, Kelly! My week wasn’t easy either. My sciatic nerve is killing me but I hope all will be better soon! Delicious cake! I need three slices, please ;-) Have a wonderful weekend!
Kelly
Thank you, Olivia!
alexandracaspero
We have cake! The End. That about sums up how I feel when I am having a rough week. I’m sorry you had a rough one! After working in a hospital, nothing makes me more sad/angry than to see staff being rude with patients. I know they are tired and frustrated sometimes but there is no need to take it out on patients! Hope you have a relaxing weekend planned!
Kelly
Thank you! I know, it’s awful! Why can’t people be nice? I know we’re all human, though.
Graham @ Glazed & Confused
Cake is already the remedy. I, too, have had a really rough week and today I’m stuffing my face with all of the sugar I want to.
This cake looks so delicious! Love zucchini recipes and this one looks so beautiful and thick and delicious.
Kelly
Thanks, Graham! Sugar does seem to improve things. I hope this week goes better for you! :)
Julia
Oh girl, I’m sorry you had a rough week! I hope your mom feels better soon and that life returns to normalcy. In the meantime, I would LOVE to enjoy a thick slice of this gorg cake and a nice chit chat with you! I’m sending all my warm wishes your way and hope you have a relaxing weekend!
Kelly
Thank you so much, Julia!
Jess @ whatjessicabakednext
This looks amazing! Can’t wait to try the recipe out!
Whitney @ www.sweetcayenne.com
This looks so yummy – pinned! Sorry to hear about your mom – when I worked in a hospital a few years ago, it would break my heart to see staff being short with or rude to patients. As if things weren’t overwhelming enough for the patients! Hope she has a swift and complete recovery :)
theprettybee
Thank you, Whitney! Yes, it is tough to watch people being crabby with her. I know everyone can havebad days, but still…
Gayle @ Pumpkin 'N Spice
This cake look delicious, Kelly! I love the chocolate oozing out of here, and the zucchini looks like the perfect touch!