Name: Triple Chocolate Zucchini Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 3/4 cups whole wheat pastry flour or white whole wheat flour; 3/4 cup unsweetened cocoa or cacao powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp fine sea salt; 1 tsp espresso powder (optional, enhances chocolate taste); 2 large eggs, at room temperature; 1/2 cup avocado oil; 3/4 cup unsweetened applesauce, at room temperature; 1/3 cup plant-based milk, at room temperature; 2 tsp vanilla extract; 1.33 cups granulated sugar; 2 1/2 cups squeezed shredded zucchini (about 2 medium); 3/4 cup non-dairy semi-sweet chocolate chips; 1 cup non-dairy dark chocolate chips; 1/4 cup plant-based coffee creamer or coconut milk

Ingredients

Scale

1 3/4 cups whole wheat pastry flour or white whole wheat flour
3/4 cup unsweetened cocoa or cacao powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp espresso powder (optional, enhances chocolate taste)
2 large eggs, at room temperature
1/2 cup avocado oil
3/4 cup unsweetened applesauce, at room temperature
1/3 cup plant-based milk, at room temperature
2 tsp vanilla extract
1.33 cups granulated sugar
2 1/2 cups squeezed shredded zucchini (about 2 medium)
3/4 cup non-dairy semi-sweet chocolate chips

For the ganache:

1 cup non-dairy dark chocolate chips
1/4 cup plant-based coffee creamer or coconut milk

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Instructions

Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Generously grease a bundt pan with coconut oil, ensuring all the grooves are well-coated to prevent sticking. Set the prepared pan aside until ready to use.
Mix the Dry Ingredients In a medium bowl, whisk together the whole wheat pastry flour (or white whole wheat flour), unsweetened cocoa or cacao powder, baking soda, baking powder, fine sea salt, and espresso powder (if using). Combine thoroughly and set aside the dry mixture.
In a large bowl, gently whisk together the eggs, avocado oil, unsweetened applesauce, plant-based milk, and vanilla extract until well combined. Add the granulated sugar and whisk again until the mixture is smooth. It’s beneficial to let your eggs and other wet ingredients come to room temperature beforehand to help the batter mix more evenly.
Using a large silicone spatula, gently add the dry ingredient mixture into the wet ingredient bowl. Stir until almost combined—be careful not to overmix. Fold in the squeezed, shredded zucchini and the non-dairy semi-sweet chocolate chips until evenly incorporated. The batter should be fairly thick.
Pour the batter into the greased bundt pan, smoothing the top with a spatula if needed. Bake on the middle rack for 35-45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs and no wet batter. If the top browns too quickly, you can move the pan up a rack. Allow the bundt cake to cool for about 10 minutes before attempting to remove it from the pan.
Gently flip the cake out of the pan by placing a rack over the pan and inverting it. You may need to gently tap or bang the pan on the countertop to help release the cake. Once unmolded, let the cake cool completely on the rack. Make sure the cake is fully cooled before frosting to avoid melting the ganache.
While the cake cools, melt additional chocolate chips (about 3/4 cup) and a small amount of plant-based cream or milk together in a small saucepan over medium-low heat, stirring frequently until smooth and glossy. Place a plate or baking sheet under the cooling rack, then pour the ganache over the cooled cake, spreading it evenly across the surface.
Allow the ganache to set for about 30 minutes before slicing and serving the cake.

Prep Time: 30 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 12 servings
Calories: 350 kcal per serving