Chocolate Zucchini Cake
 
 
This moist, fudgy vegan chocolate zucchini cake is the perfect thing to make when you have an abundance of zucchini! If you skip the frosting, add ½ cup chocolate chips for extra richness.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 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
Matcha Cashew Frosting
  • 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
Instructions
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
  2. 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.
  3. 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.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.
  5. 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.
  6. 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.
Notes
Note: I used powdered sugar in the frosting because maple syrup made the frosting darker green than I liked. The powdered sugar also thickened it best.

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.
Recipe by Love and Lemons at https://www.loveandlemons.com/chocolate-zucchini-cake/