Chocolate Zucchini Cake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml. You'll need a 20 cm (8") loaf pan.
Recipe type: Dessert
Serves: 8-10
  • 2 cups spelt flour
  • ½ cup brown sugar
  • ⅓ cup cacao powder
  • 1.5 Tbsp espresso powder (or 1 tsp cinnamon)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 0.7oz (20g) dark chocolate, chopped
  • 1 cup zucchini, finely shredded
  • 1 cup vegan yogurt/pumpkin puree/apple sauce/mashed banana
  • ½ cup vegetable oil
  • 1 Tbsp apple cider vinegar
  • Coating:
  • 3.5oz (100g) dark chocolate
  1. Place the 7 dry ingredients in a mixing bowl and combine. Place the wet ingredients in a separate bowl and whisk together. Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix).
  2. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  3. Scoop the batter into the pan and carefully even out with a spoon.
  4. Place in the oven for 50-55 minutes until a toothpick inserted comes out clean.
  5. Place on a cooling rack and let cool down completely.
  6. Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing.
Recipe by The Tasty K at