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Chocolate Zucchini Cake Recipe - from "Feeding Women of the Bible"

Chocolate Zucchini Cake Recipe – from “Feeding Women of the Bible”

  • Author: Jewish Food Hero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6



Large mixing bowl


Medium mixing bowl

8×8 baking dish

Wire cooling rack




1 cup (130 g) all-purpose flour/gluten-free all-purpose flour

⅓ cup (30 g) unsweetened cocoa powder

¾ cup (180 g) raw sugar 

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt 

½ teaspoon cinnamon

1 cup (150 g) zucchini, finely grated

¼ cup (60 ml) non-dairy milk 

½ cup (125 g) applesauce

1 teaspoon pure vanilla extract

Confectioners sugar, for dusting

Fresh berries, to serve




  1. Preheat your oven to 350 F (180 C) degrees.

  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon.

  3. In a separate mixing bowl, stir together the zucchini, milk, applesauce, and vanilla extract.

  4. Transfer the wet ingredients into the dry and fold the two together until well-combined, taking care not to overmix the batter.

  5. Lightly oil a baking dish and pour in the batter. Smooth the top with a spatula.

  6. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

  7. Remove cake from oven and allow to cool for 10 minutes before removing from the cake pan and allow to cool completely on a wire cooling rack.

  8. Serve garnished with confectioners sugar and fresh berries.

Keywords: vegan, plant-based, vegetable cake, chocolate

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