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Samantha's Vegan Chocolate Zucchini Cake

Samantha’s Vegan Chocolate Zucchini Cake Recipe

  • Author: Samantha Kohli
  • Prep Time: 25 min
  • Cook Time: 35-40 min
  • Total Time: 2 minute
  • Yield: 6-8 servings 1x



1 zucchini 

200g dark chocolate (at least 55% cacao)

80g flour 

80g brown sugar 

4 eggs (or 4 eggs with egg replacer)

11g baking powder 

1 pinch kosher salt



  1. Melt the chocolate in a double boiler.

  2. Peel and puree the zucchini, then add it to the chocolate and stir to combine. 

  3. IF USING EGGS: In two different bowls, break the eggs separating the yolks from the whites, then mount the eggs whites in snow with a mixer. Whip the sugar with the yolks until the mixture whitens, then stir in the melted chocolate and the mixed zucchini.

  4. IF MAKING VEGAN: prepare the egg replacer(s) according to the directions and then and add it to the zucchini chocolate mix along with the sugar. 

  5. Add the flour, baking powder and a pinch of kosher salt to the chocolate mixture. 

  6. Pour the mixture into a quarter-quart cake pan. 

  7. Bake at 180°C (356°F) for 35 to 40 minutes. To make sure that the cake is cooked, insert a knife if it comes out clean, the cake is cooked.

Keywords: vegan, cake, zucchini, vegetable cake

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