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  • Moist vegan chocolate cake with zucchini and cherries, glazed with dark chocolate
  • Chocolate cake with zucchini and cherries, glazed loaf from the side
  • Chocolate cake with zucchini and cherries served from above with a bowl of cherries
  • Chocolate cake with zucchini and cherries, close-up from the front
  • Chocolate cake with zucchini and cherries, a cut slice from above
  • Chocolate cake with zucchini and cherries, a slice plated with a spatula

19 JULY 2018

Chocolate cake with zucchini and cherries

By Verena Frei

This post is also available in: deutsch

Jump to recipe

Last updated 5 July 2026

Prep
20 min
Cook
45 min
Total
65 min
Servings
1 loaf

Hello lovelies, here is a new cake recipe from me today: chocolate cake with zucchini and cherries! There are certain things that perfectly match with each other such as lemon and mint, strawberries and cream or in this case cherries and chocolate! I really like this combination and since we currently have lots of cherries, I had to create a recipe with them. This chocolate cake turned out wonderful, very moist and juicy because I secretly added some zucchini to the dough. Nobody will be able to taste them but it’s a good way to soothe your conscience and pin some vegetables on the little and big vegetable rejecters.

As a child I didn’t like zucchini at all but I don’t even have a reason for it now. As my parents had many of them in their garden, they once tricked me and served a parsley soup one day that was actually a zucchini soup. After my 3rdplate I wasn’t quite able to say I don’t like them anymore. I’m still a bit mad about the false soup today!

But I hope nobody will question the ingredients with this delicious cake and simply enjoy it.

Chocolate cake with zucchini and cherries, glazed loaf from the side

Chocolate cake with zucchini and cherries served from above with a bowl of cherries

The whole cherries on top turn this cake into a real eye catcher. We brought it to a party and everyone was delighted. This way you can start off with the whole cherries and then enjoy a full dose of chocolate. Nevertheless this cake isn’t too sweet because of the zucchini and doesn’t need any white household sugar.

Chocolate cake with zucchini and cherries, close-up from the front

Chocolate cake with zucchini and cherries, a cut slice from above

Chocolate cake with zucchini and cherries, a slice plated with a spatula

Do you like a really moist chocolate cake? Then you should definitely try this recipe, especially since all these sweet and tasty cherries are currently available. And on top this is a good way to consume zucchini – do you really need any further reasons? The cake was quickly eaten up at the party, everyone really liked it.

If you love sneaking vegetables into sweet bakes as much as I do, be sure to try my zucchini blondies with chocolate or my zucchini chocolate cake with blood oranges. And if you love the combination of chocolate and cherries, you will adore my gingerbread mousse with cherries. I would love to hear your feedback!

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: grate the zucchini finely and squeeze it really well in a kitchen towel, otherwise the batter turns too wet. Fresh pitted cherries are ideal, but thawed and well-drained frozen cherries work just as well. Thanks to the zucchini the cake stays lovely and moist for 2–3 days covered, and it also freezes well in slices. You can swap the spelt flour for regular wheat or wholemeal flour.

Moist vegan chocolate cake with zucchini and cherries, glazed with dark chocolate

Chocolate cake with zucchini and cherries

Moist vegan chocolate zucchini cake with cherries – no white sugar, 20 minutes to mix and about 45 minutes to bake. Wonderfully moist, the zucchini stays hidden.

  • Course:Cake
  • Prep:20 min
  • Cook:45 min
  • Servings:1 loaf
Vegan

INGREDIENTS

  • 350gr12,5 oz zucchini
  • 100gr3,5 oz whole cane sugar
  • 250gr9 oz spelt flour
  • 3tspof baking powder
  • 3Tbspcocoa
  • 1tspvanilla extract or the pulp of 1 vanilla pod
  • 100ml3,5 oz neutral oil (i.e. canola oil)
  • 100gr3,5 oz dark chocolate (and some more for the glaze)
  • 100gr3,5 oz fresh cherries (and some more for decoration)
  • 100ml3,5 oz sparkling water
  • 1Tbspapple cider vinegar

INSTRUCTIONS

  1. Preheat the oven to 180°C (356°F)
  2. Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible
  3. Break the chocolate into pieces and melt them
  4. Pit the cherries and cut them into small pieces
  5. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well
  6. Then add oil, sparkling water and apple cider vinegar and stir into a smooth dough
  7. Mix in the zucchini, chocolate and cherries (you can mix again, so everything will be very fine)
  8. Grease a loaf pan and put dough inside
  9. Bake for 40-50 minutes – check with stick if well done
  10. Melt some chocolate for the glaze and pour over the cooled off cake. Place the cherries on top of the liquid chocolate.
Calories
285 kcal
proteinContent
4 g
GOOD TO KNOW

Frequently asked questions

  • No, not at all. The zucchini is finely grated, squeezed dry and disappears completely into the dark chocolate batter. It only adds moisture and keeps the cake wonderfully moist – the flavour is pure chocolate.

  • Yes, this is the most important step. Zucchini is mostly water. Grate it finely and press it as dry as possible in a kitchen towel, otherwise the batter turns too wet and the cake won't rise nicely.

  • Yes. Fresh pitted cherries are ideal, but thawed and well-drained frozen cherries work just as well. Raspberries or plums also pair beautifully with chocolate when cherries aren't in season.

  • Covered at room temperature the cake stays lovely and moist for 2–3 days thanks to the zucchini. You can also freeze it in slices and thaw as needed, so there's always a piece of chocolate cake ready.

  • Yes. You can swap the spelt flour for regular wheat or wholemeal flour. For a gluten-free version use a gluten-free flour blend for baking; the zucchini keeps the cake pleasantly moist either way.

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