The smell of baking with zucchini is the smell of my childhood. My parents grew an endless supply of zucchini, so my mom was always looking for new ways to use it - and this was my absolute favorite. This is the only baked good I accept chocolate chips in (sorry haha), and it brings me back every time I bake it. This zucchini cake is really moist, rich and chocolatey, and it always goes over well in a crowd.
This recipe was originally in our Coming Home issue, and shared again in our best-of digital issue, Staying In - but we (and you!) loved it so much, we filmed a video of it and thought we'd share the full recipe here. Hope you enjoy this delicious cake!
Makes 1 large bundt cake
2 1/2 cups flour
1/2 cup cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 tbsp ground flax
1/2 cup water
3/4 cup soft coconut oil
2 cups sugar
2 tsp vanilla extract
2 cups shredded zucchini
1/2 cup non-dairy milk
1 cup chocolate chips or chopped nuts (pecans/walnuts)
2 cups organic powdered sugar
2-4 tbsp non-dairy milk
1 tsp vanilla extract
Combine dry ingredients.
Whisk together the flax & water until frothy. Beat together the coconut oil & sugar, then the flax egg.Pour in the rest of the wet ingredients.
Combine the dry into the wet in batches, until it’s all consistently wet. Some lumps are okay!
Fold in the nuts and chocolate chips, if including them.
Pour into a greased bundt pan and bake at 350°F for 60 minutes, or until a toothpick comes out clean.
While you’re waiting for the cake to bake, make the glaze. Sift the powdered sugar into a large bowl. Pour in the vanilla extract. Adding one tablespoon of milk at a time, stir together the sugar, milk, and extract until it reaches a thick consistency, but thin enough to drizzle onto a cake.
Drizzle the glaze onto the cake after it’s done and slightly cooled.