When you have lots of zucchini to use, make chocolate zucchini cake! The addition of zucchini makes it perfectly moist, delicious & even healthy(-ish.)
I woke up the other morning and thought… Matcha Frosting! Then I realized that with St. Patrick’s day coming up, cake with green frosting would be a fun treat. I had yet to eat breakfast that morning, but all I could think about was chocolate cake. Tell me I’m not the only one who wakes up with random cake cravings? 🙂
I realize that zucchini isn’t exactly in season, but going along with the green theme, I thought it was fitting. Plus, sneaking vegetables into cake is always a good idea… er… sometimes a good idea. Well, at least it is when the vegetable is zucchini.
This cake is very moist and a bit dense in a good fudgy way. The frosting is made from cashews with a tiny bit of matcha blended in to tint it green. You could also make this chocolate zucchini cake into muffins/cupcakes if you like, just reduce the baking time to about 15 minutes. If you skip the frosting, I recommend adding 1/2 cup chocolate chips for extra chocolatey goodness.
Happy St. Paddy’s week!
If you love this chocolate zucchini cake…
Chocolate Zucchini Cake
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons apple cider vinegar
- 1 cup almond milk, at room temperature
- 2 cups all-purpose flour (or half white/half wheat)
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1¼ cups finely shredded unpeeled zucchini
- 1¼ cups raw cashews
- ¼ cup + 2 tablespoons almond milk
- ¼ cup powdered sugar
- 2 tablespoons solid coconut oil
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon matcha tea powder
- ¼ teaspoon sea salt
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
- In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.
- Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.
- Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.
another note: matcha varies in color, some are very bright green, some are more dull, so the color of your frosting may vary based on the matcha that you use. I used Aiya Matcha here.