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Vegan Moist Zucchini Chocolate Cake (Dairy/Egg-Free)

Here's how you make Vegan Moist Zucchini Chocolate Cake (Dairy/Egg-Free)
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  • Servings: 12
  • Prep: 15m
  • Cook: 25-30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1/2 cup oil (vegetable oil or canola oil)
  • 1 1/2 cups granulated white sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon, optional (cinnamon lovers add it in)
  • 1 teaspoon salt
  • 2 cups zucchini, shredded
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan

  • Step 2: In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.

  • Step 3: In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.

  • Step 4: Gently stir in the zucchini.

  • Step 5: Transfer/spread into the baking pan.

  • Step 6: Bake for 25-30 minutes.

We hope you enjoy this recipe!

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