Go Back
Print Recipe
No ratings yet

Chocolate Zucchini Snack Cake

Course: Cake, Dessert
Cuisine: Plant Based, Vegan, Whole Foods
Author: Terri


For the Cake

  • 1 1/3 cups whole wheat pastry flour
  • 1 cup organic brown sugar packed
  • 1/4 cup naturally unsweetened cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup water
  • 1/3 cup coconut oil melted
  • 1 tsp white vinegar
  • 3/4 tsp vanilla
  • 1/2 cup zucchini finely grated
  • 1/2 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


  • Preheat oven to 350°.

For the Cake

  • Grease and flour a 8 x 8 inch baking dish (I used coconut oil, and whole wheat pasty flour).
  • Whisk together all dry ingredients in a large mixing bowl.
  • Add water, oil, vinegar, and vanilla.
  • Mix with a whisk or spatula until combined.
  • Add zucchini and 1/4 cup carob chips, stir.
  • Pour into prepared baking dish and sprinkle with remaining carob chips.
  • Bake for 35 minutes or until tooth pick inserted comes out clean.
  • Place on a wire rack to cool.

For the Frosting

  • In a medium mixing bowl, beat butter until fluffy.
  • Carefully add powdered sugar, a little at a time, and beat on low until combined.
  • Add vanilla and milk.
  • Add beet juice, mix until desired color is obtained.
  • Frost cake once cake has cooled.


Recipe adapted from Favorite Recipes® Hershey®'s Fabulous Desserts
Frosting adapted from Veganosity