12 May 2023

Zucchini Chocolate Cakes

Adding a grated zucchini to Halo & Swoon Chocolate Cake mix is a sneaky way to boost the nutrient content while creating a deliciously moist chocolate fudge cake.

Adding a zucchini to our organic Chocolate Cake mix is a great way to ensure your cake stays deliciously moist while sneaking an extra serve of veggies!

A cupful of grated zucchini delivers extra antioxidants and dietary fibre to our fudgey, gluten-free Chocolate Cake, while reducing the sugar content per serve. But don't worry, because zucchini has such a subtle flavour no one would ever guess it's in there!

Bake your zucchini Chocolate Cake as one large cake or as individual cupcakes. We love splitting our chocolate zucchini cakes in half to add a layer of chocolate frosting to the middle, then finishing off with lashings of frosting on the top for a deliciously decadent treat! 

If you're feeling extra healthy, check out our Chocolate Avocado frosting recipe here for a velvety smooth chocolate mousse frosting with even more hidden benefits.

Check out our how-to video here: WATCH VIDEO


Zucchini Chocolate Cakes

Serves: 12
Prep time: 10 minutes Cook time: 30 minutes


1 zucchini, grated (approx 1 cup)

1/2 cup (110g) coconut oil, melted

1 1/4 cups (315g) plant milk, room temp

12 hole muffin pan (ideally silicone)


Easy Chocolate Ganache:

200g chocolate

180g cream, coconut cream or milk


To Decorate (optional):

Freeze dried raspberries

Chocolate pieces or hail


Preheat your oven to 150°C fan bake.

If using a regular muffin pan (not silicone) line with cupcake papers.

Make up Chocolate Cake mix according to instructions on the pack using the coconut oil and plant milk.

Fold in the grated zucchini.

Pour the mix into the 12 muffin holes and place in the centre of oven to bake for 30 minutes.

Cupcakes are done when a skewer inserted into the centre comes out clean (a few fudgey crumbs are ok).

While cakes are cooling, make the ganache (see below). 

Cut cakes in half, add a teaspoonful of ganache to the bottom half and place top back on. Spread ganache over the top and sprinkle with freeze dried raspberries and chocolate hail/pieces if desired.



Place chocolate pieces into a heat proof bowl.

Place cream into a small saucepan and heat over medium heat until steaming then pour over the chocolate.

Allow to stand a couple of minutes to allow chocolate to soften, then stir with a whisk until smooth. Leave either at room temp or place in fridge to thicken slightly. before using.

If ganache gets too thick or sets, simply place over a bowl or steaming water or microwave for 10 seconds and whisk until smooth again.


chocolate zucchini cake halo & swoon


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