Chocolate Zucchini Mud Cake | Dessert

Updated: Apr 29, 2020

Moist and creamy, this cake proves that healthy baking can be done with vegetables as well. Don’t be put off by the use of zucchinis because they make this cake as delicious as it is.


2 cups whole wheat flour 1 1/2 cup raw sugar 3/4 cup cocoa powder 3/4 cup chickpea flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 pinch of salt 3/4 cup coconut oil 1 cup water 1 1/2 cups grated zucchini 1 teaspoon vanilla extract 1 teaspoon cinnamon


1. In a bowl, mix the flour with the raw sugar, cocoa powder, chickpea flour, baking soda, baking powder, salt and cinnamon. 2. Stir in the coconut oil, water, vanilla and grated zucchini. Mix well then spoon the batter into a greased bund pan and bake in a preheated oven at 350F for 1 hour or until a toothpick inserted in the middle of the cake comes out clean. 3. When done, let the cake cool in the pan then transfer to a wire rack. If you want, you can glaze it with melted vegan chocolate.

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