It’s zucchini season, meaning it’s the perfect time to bake up the easiest gluten free and vegan triple chocolate zucchini cake EVER. Or bread. Or muffin. This recipe is incredibly versatile and simple! Plus it a real triple threat of chocolate: cocoa, dark choco chunks and a dark chocolate drizzle- does it get any better? Let’s get baking!


The Easiest Triple Chocolate Zucchini Cake (or loaf)!

As much as I love carrot in our Twelve Karat Cake Premium Baking Mix, my favourite fruit to put in the cake is actually ZUCCHINI! Zucchini in cooking and baking is such a versatile plant: its good savoury or sweet! It's soft, mild flavour adds a ton of moisture to cakes and loaves, and this gluten free and vegan bundt cake is no exception.

And since you can never have too much chocolate (right?), we decided to make this cake a TRIPLE THREAT. Chocolate cake batter, chocolate chunks throughout and a chocolate drizzle on top.

Chocolate. Zucchini. Bundt. Cake. 

Delicious. Moist. Beautiful. Treat.


As usual, this recipe is incredibly simple to put together. All it really is is swapping out carrot for zucchini in our classic carrot cake, adding in all the chocolate and baking it in a unique pan. The extra ginger and cinnamon spices from the baking mix really add another flavour profile to the cake which is quite delightful. Plus technically you're eating a fruit.... making this cake slightly more healthy??

Do you love zucchini in baked goods? Which ones are your favourite?

Print Recipe
Easiest Triple Chocolate Zucchini Cake (Gluten Free/Vegan)
This simple zucchini bundt cake (or loaf, its up to you) is a triple threat with three levels of chocolate. Cocoa powder in the cake, dark chocolate chunks throughout the cake, and a chocolate drizzle on top. A true vegan chocolate lovers dream!
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Preheat oven to 350°F.
  2. Prepare your flax "egg" by emptying the milled flax pack included with the baking mix into a small prep bowl filled with the water. Let stand.
  3. In a large mixing bowl, whisk together the oil, maple syrup, cocoa powder, non dairy milk and apple cider vinegar until no clumps are present.
  4. Add in the zucchini and flax. Whisk to combine.
  5. Add in the entire baking mix and mix with a silicone spatula until mostly combined (some dry pockets are present).
  6. Add in the chopped non-dairy chocolate chunks to the batter. Continue to stir with the spatula until fully combined and no dry pockets present.
  7. Pour batter into pan of choice: loaf pan, muffin cups, or fancy bundt pan. Ensure your pans are greased or have muffin liners.
  8. If making a bundt cake or loaf, bake at 350°F for 25-30 minutes. You will know it is done when the top is cracked and solid, without much give when pushing on the actual cake. It is a moist cake however, so it will be soft.
  9. Let cool until the pan is cool enough to handle with bare hands. Place a cutting board on top of the pan and while holding the edges of the bundt pan, flip the entire board over. Your cake should fall out smoothly and in one piece if the pan was oiled well.
  10. For added effect and chocolately-ness, drizzle 1/3 cup of melted chocolate with 1 tbsp coconut oil on the top of the cake until it is beautiful
Recipe Notes


Store sliced cake in an airtight container on the counter for 24 hours or in the fridge for 48 hours. For best results and moistness, freeze cake immediately for up to 6 weeks.



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