Vegan Chocolate Zucchini (Cup)Cake

Made  times
kirstinbrie 1

"Delicious, moist, egg free zucchini chocolate cake that can easily be baked as cupcakes."
Added to shopping list. Go to shopping list.


8 servings yields 1 cake or ~ 20 cupcakes
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Pre-heat the oven to 350 degrees F.
  2. Sift together the flour, baking soda, cocoa, and cinnamon into a large mixing bowl.
  3. Add the zucchini and sugar and mix together thoroughly.
  4. Make a well in the centre of the dry ingredients and pour in the oil, vinegar and water.
  5. Mix well and pour into a large greased tin or paper lined cupcake pans.
  6. Bake for about 40 minutes (30 minutes for cupcakes)– until a skewer inserted into the centre comes out clean.