Chocolate Zucchini Snack Cake
Recipe type: Dessert, Cake
Cuisine: Vegan, Whole Foods, Plant-Based
For the Cake
  • 1⅓ cups whole wheat pastry flour
  • 1 cup organic brown sugar, packed
  • ¼ cup naturally unsweetened cocoa
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 1 cup water
  • ⅓ cup coconut oil, melted
  • 1 tsp white vinegar
  • ¾ tsp vanilla
  • ½ cup zucchini, finely grated
  • ½ cup vegan carob chips, divided (optional)
For the Frosting
  • 2 cups organic confectioner's sugar
  • 1 stick vegan butter, room temperature
  • 1 tsp vanilla
  • 1 tsp unsweetened almond milk
  • 1 organic beet, large
  1. Preheat oven to 350°.
For the Cake
  1. Grease and flour a 8 x 8 inch baking dish (I used coconut oil, and whole wheat pasty flour).
  2. Whisk together all dry ingredients in a large mixing bowl.
  3. Add water, oil, vinegar, and vanilla.
  4. Mix with a whisk or spatula until combined.
  5. Add zucchini and ¼ cup carob chips, stir.
  6. Pour into prepared baking dish and sprinkle with remaining carob chips.
  7. Bake for 35 minutes or until tooth pick inserted comes out clean.
  8. Place on a wire rack to cool.
For the Frosting
  1. In a medium mixing bowl, beat butter until fluffy.
  2. Carefully add powdered sugar, a little at a time, and beat on low until combined.
  3. Add vanilla and milk.
  4. Add beet juice, mix until desired color is obtained.
  5. Frost cake once cake has cooled.
Recipe adapted from Favorite Recipes® Hershey®'s Fabulous Desserts
Frosting adapted from Veganosity
Recipe by Great Grub, Delicious Treats at