Velvety Vegan Chocolate Zucchini Cake Recipe

Vegan chocolate courgette cake – a delicious way to use up surplus courgettes. Exceptionally moist, tender and chocolatey, this zucchini cake has a fudgy, almost brownie-like crumb that keeps everyone reaching for another slice.

If you grow courgettes you’ll recognise the glut that arrives mid-season. This vegan chocolate courgette cake is a favorite way to transform an abundance of zucchini into something indulgent. The grated courgette adds moisture and a delicate texture without any detectable vegetable flavour.

This recipe is adapted from a vegan chocolate banana cake, but courgette gives a slightly different, softer crumb. The cake tastes of rich, dark chocolate and isn’t overly sweet; folded chocolate chips add extra richness and texture. It’s a great treat for packed lunches, afternoon tea or dessert, and nobody needs to know it hides veg.

What Do I Need To Make Vegan Chocolate Courgette Cake?:

Courgette (zucchini): Weigh the courgette for consistent results. Grate with a regular-sized grater, leave the skin on and do not squeeze out the liquid—this helps keep the cake moist.

Sugar: Caster (superfine) or granulated sugar works best. The cake is naturally very moist, so brown sugar isn’t necessary. Coconut sugar can be used, but avoid liquid sweeteners or sugar substitutes.

Oil: Use a neutral oil such as sunflower, rapeseed, avocado or a mild olive oil.

Non-dairy milk: Unsweetened soy milk is preferred for baking because of its protein content, but other plant milks will work (avoid tinned coconut milk).

Vinegar: A small amount of cider or white wine vinegar reacts with bicarbonate of soda to help the cake rise. Lemon juice is an acceptable substitute.

Vanilla extract: Optional but adds a subtle warm note.

Cocoa powder: I use dutch-processed cocoa for a deep, mellow chocolate flavour.

Plain (all-purpose) flour: Regular plain flour gives the lightest texture; wholemeal will make the cake denser.

If you need a gluten-free version, try a 1:1 plain gluten-free flour blend and add ¼ tsp xanthan gum if the blend doesn’t already include it.

Baking powder and bicarbonate of soda: Using both gives the best rise and a soft crumb.

Salt: A pinch enhances the chocolate flavour.

Chocolate chips: Optional but recommended for extra indulgence.

How To Make Vegan Chocolate Courgette Cake:

(Full measurements and instructions are provided in the recipe card below)

Combine the grated courgette with the sugar, oil, non-dairy milk, vinegar and vanilla in a large bowl and stir until evenly mixed.

Sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt in a separate bowl.

Add the dry ingredients to the wet mixture and stir gently until no dry streaks remain—avoid over-mixing. Fold in the chocolate chips.

Pour the batter into a greased and lined 23 cm (9 in) square tin or a 2 lb loaf tin and smooth the top. Bake the square cake for about 30 minutes or the loaf for about 80 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Top Tips:

Use metric weights for accuracy—this recipe was developed with grams and a digital scale will give the most consistent results. Cup measurements vary widely and can affect texture and baking time.

The square tin bakes faster than the loaf tin, which is why I recommend the square version if you want a quicker bake. Don’t overwork the batter; stir only until the ingredients are combined.

Check for doneness with a skewer: it should come out clean or with a few moist crumbs, not wet batter.

How To Store It:

Because the cake contains courgette, it’s best eaten within 2–3 days stored in an airtight container. If the weather is warm, keep it refrigerated.

Can I Freeze It?:

Yes — cool the cake completely, wrap well to prevent freezer burn and freeze for up to three months. Defrost at room temperature before serving.

More Vegan Fruit And Vegetable Cakes:

• Vegan carrot cake
• Vegan apple cake
• Vegan courgette cake with lemon glaze
• Vegan pumpkin bundt cake
• Vegan banana crumb cake
• Vegan beetroot chocolate cake
• Vegan mango bundt cake
• Chocolate, pear and hazelnut cake
• Vegan cherry almond cake
• Vegan pineapple upside-down cake

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