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Chocolate Zucchini Cake

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 9 x 13 pan 1x


This chocolate zucchini cake is dairy-free and egg-free. It’s super chocolaty, you’ll never notice the zucchini!



Dry Ingredients

  • 2 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 1/4 t. cinnamon
  • 1/8 t. cloves

Wet Ingredients


  1. Preheat oven to 325.
  2. In a medium mixing bowl, whisk the dry ingredients together: flour, cocoa, baking soda, baking powder, salt and spices.
  3. Add the vinegar to the dairy-free milk and let it thicken a bit.
  4. In a large mixing bowl with a hand mixer , beat the margarine and sugar until creamy and fluffy.
  5. Add the oil and vanilla. Beat well.
  6. Add the thickened dairy-free milk and beat well.
  7. Add the dry ingredients and mix carefully.
  8. Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.
  9. Scoop into a 9 x 13 pan and bake for 45 minutes.
  10. Cake is done when a toothpick inserted into the center comes out pretty clean.
  11. Cool slightly before icing.


I used Silk Coconut Milk and Fleischmann’s Unsalted Margarine today. See my posts of dairy-free milk alternatives and dairy-free butter alternatives if you need ideas.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American