Super Moist Vegan Chocolate Zucchini Cake with Avocado Matcha Frosting

Did You Know That Zucchini Can Make Your Desserts Irresistibly Lush?

Yes, you read that right! Zucchini, which is 95% water, transforms when baked into the most moist, fudgy, and decadent cakes you've ever tasted. Its subtle flavor and moisture content make it the perfect secret ingredient for plant-based desserts that feel indulgent without compromising on nutrition.

Pair that with an unexpected yet delightful avocado frosting—whipped with matcha and vanilla—and you've got a nutrient-dense treat that’s as beautiful as it is delicious. Imagine biting into a super-moist vegan chocolate zucchini cake, crafted with ancient spelt flour and rich cacao, proving that desserts can be both decadent and full of wholesome plants.

Super Moist Vegan Chocolate Zucchini Cake with Avocado Matcha Frosting

Inspired by @panaceas_pantry

Serves: 12-16

Ingredients

For the Cake:

• 3-4 medium zucchini (about 400g), finely grated

• ½ cup (120ml) milk of choice (we used oat milk)

• ½ cup (165g) maple syrup

• ⅓ cup (80g) plain nondairy yogurt

• ¼ cup (55g) extra virgin olive oil

• ½ cup (80g) coconut sugar

• 1 teaspoon vanilla extract

• 2 cups (250g) white spelt flour

• ½ cup (50g) cacao powder

• ½ teaspoon salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

For the Frosting:

• 1 ½ cups (300g) avocado flesh

• ½ cup (110g) coconut oil, softened or melted

• 1 tablespoon matcha powder

• 2 teaspoons vanilla extract

• ½ cup (165g) maple syrup

• 2 teaspoons lemon juice

Method:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square cake tin.

2. Grate the zucchini and gently squeeze out excess moisture in a colander. Measure out 1½ cups of packed zucchini.

3. In a large bowl, whisk together zucchini, milk, maple syrup, yogurt, olive oil, sugar, and vanilla.

4. Sift in the flour, cacao powder, baking powder, and baking soda. Add salt and gently fold until combined. If desired, stir in chopped dark chocolate for extra richness.

5. Pour the batter into the prepared tin and bake for approximately 40 minutes, or until a skewer inserted comes out with moist crumbs (no wet batter). Let cool for 10 minutes before transferring to a wire rack.

6. While the cake cools, blend all frosting ingredients until silky smooth. Chill for at least 2 hours to set.

7. Frost the cooled cake with the avocado matcha frosting. Finish with a dusting of matcha and a sprinkle of flaky salt for an elevated touch.

Serving & Storage Tips:

• Serve immediately for best freshness and flavor.

• Keep leftovers in an airtight container in the fridge for up to 3 days.

• You can store the cake unfrosted and frost just before serving to keep it extra moist.

This vegan chocolate zucchini cake isn’t just a treat—it's a celebration of how plants can create desserts that are both indulgent and nourishing. The secret to its irresistibly moist texture lies in the zucchini, while the avocado matcha frosting adds creaminess and a hint of earthiness, balanced by the bright notes of lemon and vanilla.

Next time you’re craving something sweet, remember: you don’t have to compromise on health or flavor. Wholesome ingredients and a little culinary creativity can make dessert both delightful and nourishing!

Enjoy baking and indulging in this plant-powered decadence!