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chocolate cake with piping on cake stand

Healthy Chocolate Zucchini Cake

  • Author: thebananadiaries
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Ultra rich and decadent chocolate zucchini cake that’s undetectably healthy! Completely vegan, dairy free, Paleo, and gluten free, it’s a moist and chocolatey slice of heaven!


Units Scale


  • 3 cups cassava flour
  • 1 1/4 cup cocoa powder
  • 1 cup coconut sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp espresso powder (optional)
  • 1/4 tsp sea salt
  • 3/4 cup unsweetened applesauce
  • 2 1/4 cups dairy free milk + 1 tsp apple cider vinegar
  • 1 1/2 cups shredded zucchini, patted dry


  • 1 1/2 cups vegan butter, softened
  • 1 cup cacao powder
  • 2 cups coconut sugar, pulsed in a food processor to make into a powder
  • 24 tbsp dairy free milk (I like coconut milk, pea milk, or almond milk)


  1. Preheat the oven to 350F and line three 6-inch springform pans with parchment paper.
  2. In a large bowl, sift together cassava flour, cacao powder, coconut sugar, baking powder, baking soda, optional espresso powder, and sea salt.
  3. Add in unsweetened applesauce, dairy free milk, apple cider vinegar, and vanilla extract. Mix either with a spoon or hand mixer until thoroughly combined.
  4. Fold in zucchini and mix again until the zucchini is evenly spread throughout.
  5. Divide batter evenly amongst the 3 pans and place into the oven to bake for 30-35 minutes.
  6. Remove the cakes from the oven and let cool for 15 minutes before leveling out.
  7. Let cool completely before frosting.
  8. When ready to prepare the vegan buttercream, use a hand mixer to beat the softened vegan butter until it’s whipped and it begins to increase in volume.
  9. Sift in cacao powder and continue to beat.
  10. Slowly add in coconut sugar in 1/2 cup increments until it becomes a nice and thick buttercream. To help with the consistency, add in a tbsp of dairy free milk at a time until it reaches a soft, moveable yet firm consistency.
  11. Frost each layer and serve! Store in the refrigerator to keep the buttercream from melting, and let it sit out on the counter for 15 minutes to soften.


  • Serving Size: 1 slice
  • Calories: 424
  • Sugar: 50.6 g
  • Sodium: 509.4 mg
  • Fat: 13.8 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 79.4 g
  • Fiber: 5.4 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg

Keywords: chocolate zucchini cake, vegan chocolate zucchini cake, gluten free chocolate zucchini cake, zucchini cake recipe, vegan zucchini cake