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Home » Desserts » Quick Vegan Chocolate Chip Zucchini Snack Cake.

Quick Vegan Chocolate Chip Zucchini Snack Cake.

May 11, 2022 · Modified: May 25, 2022 by Kelly Roenicke · 37 Comments

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Delicious vegan chocolate chip zucchini snack cake

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!

vegan zucchini cake on a pink plate

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.

Jump to:
  • Ingredient Notes
  • Egg Replacer
  • Tips for Success
  • Variations
  • More Vegan Cake Recipes
  • Recipe
vegan chocolate chip zucchini cake with chocolate chips

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!

zucchini snack cake in a pan

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.
slice of chocolate chip zucchini cake

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

vegan zucchini cake with chocolate chips on a pink plate
5 from 3 votes
Print

Quick Vegan Chocolate Chip Zucchini Snack Cake.

Simple, delicious zucchini cake with chocolate chips.
Course Dessert
Cuisine Dairy Free, vegan.
Keyword moist, quick
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9
Calories 376 kcal
Author Kelly Roenicke

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
  • â…œ cup water
  • 1 cup dairy free chocolate chips
US Customary – Metric

Instructions

  1. 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.

  2. In a large bowl, whisk together the dry ingredients.
  3. Squeeze the excess liquid out of the shredded zucchini.

  4. 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.
  5. Pour batter into the prepared baking dish. Sprinkle a few more chocolate chips on top if desired. 

  6. 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.

 

 

Nutrition Facts
Quick Vegan Chocolate Chip Zucchini Snack Cake.
Amount per Serving
Calories
376
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Sodium
 
257
mg
11
%
Potassium
 
74
mg
2
%
Carbohydrates
 
56
g
19
%
Fiber
 
5
g
21
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
2.5
mg
3
%
Calcium
 
48
mg
5
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Vegan Chocolate Cake with Warm Chocolate Sauce.
25 Delicious Dairy Free Dessert Recipes. »

Filed Under: Dairy Free, Desserts, food, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Nadya

    January 30, 2016 at 10:36 am

    What size dish did you use to bake it in?

    Reply
    • Kelly

      February 03, 2016 at 11:49 am

      I used an 8×8 inch pan.

      Reply
  2. Leslie

    August 03, 2015 at 4:37 pm

    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 ! ♥

    Reply
    • Kelly

      August 03, 2015 at 11:14 pm

      Thank you so much for letting me know! So glad you enjoyed it!

      Reply
  3. Sarah

    July 13, 2015 at 2:23 pm

    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?

    Reply
    • Kelly

      July 14, 2015 at 9:41 am

      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!

      Reply
  4. Annie @Maebells

    September 02, 2014 at 12:30 pm

    This looks so light and perfect! Cake always makes things better!

    Reply
  5. Kyra

    September 01, 2014 at 10:48 pm

    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!

    Reply
    • Kelly

      September 05, 2014 at 9:54 am

      Thank you, Kyra!

      Reply
  6. Arman @ thebigmansworld

    August 31, 2014 at 2:32 am

    Hoping everything is going smoothly for your mum!

    This recipe looks delicious and I love how you’ve snuck in zucchini there! :)

    Reply
    • Kelly

      September 05, 2014 at 9:45 am

      Thank you, Arman!

      Reply
  7. Kristine @ Kristine's Kitchen

    August 30, 2014 at 5:22 pm

    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! :)

    Reply
    • Kelly

      September 05, 2014 at 9:44 am

      Thank you, Kristine!

      Reply
  8. Sarah@WholeandHeavenlyOven

    August 30, 2014 at 4:31 pm

    I love sneaking zucchini into sweet stuff. This cake looks fabulous, Kelly! Perfect for snacking with it almost being school season and all. :) Pinned!

    Reply
  9. Handmade by Lorna

    August 30, 2014 at 2:16 pm

    Your zucchini cake looks fabulous – I love cougettes (as we call them here) in cakes they make them so soft and moist.

    Reply
  10. Lisa

    August 30, 2014 at 1:31 pm

    This cake looks so luscious! I love it!

    Reply
  11. Allison

    August 30, 2014 at 8:47 am

    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!

    Reply
  12. Katie @ Produce on Parade

    August 29, 2014 at 8:50 pm

    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! ;)

    Reply
    • Kelly

      September 05, 2014 at 9:46 am

      Thank you, Katie!

      Reply
  13. olivia - Primavera Kitchen

    August 29, 2014 at 3:35 pm

    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!

    Reply
    • Kelly

      September 05, 2014 at 9:47 am

      Thank you, Olivia!

      Reply
  14. alexandracaspero

    August 29, 2014 at 3:04 pm

    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!

    Reply
    • Kelly

      September 01, 2014 at 11:37 pm

      Thank you! I know, it’s awful! Why can’t people be nice? I know we’re all human, though.

      Reply
  15. Graham @ Glazed & Confused

    August 29, 2014 at 1:38 pm

    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.

    Reply
    • Kelly

      September 01, 2014 at 11:13 pm

      Thanks, Graham! Sugar does seem to improve things. I hope this week goes better for you! :)

      Reply
  16. Julia

    August 29, 2014 at 11:58 am

    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!

    Reply
    • Kelly

      September 01, 2014 at 11:01 pm

      Thank you so much, Julia!

      Reply
  17. Jess @ whatjessicabakednext

    August 29, 2014 at 11:15 am

    This looks amazing! Can’t wait to try the recipe out!

    Reply
  18. Whitney @ www.sweetcayenne.com

    August 29, 2014 at 11:08 am

    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 :)

    Reply
    • theprettybee

      August 31, 2014 at 9:24 am

      Thank you, Whitney! Yes, it is tough to watch people being crabby with her. I know everyone can havebad days, but still…

      Reply
  19. Gayle @ Pumpkin 'N Spice

    August 29, 2014 at 8:27 am

    This cake look delicious, Kelly! I love the chocolate oozing out of here, and the zucchini looks like the perfect touch!

    Reply
Newer Comments »

Trackbacks

  1. Gluten Free Chocolate Zucchini Muffins. - The Pretty Bee says:
    September 8, 2014 at 7:28 am

    […] time we are having a sweet treat to celebrate. Thank you so much for your sweet comments on this post. It was a rough week last week, and I appreciate your kind words. But, good news! My mom will be […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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