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Zucchini hazelnut cake

A delicious vegan nut cake with zucchini and chocolate.
Prep Time15 mins
Cook Time40 mins
Course: Cake, Dessert, Kuchen, Süsses
Keyword: Cake, Kuchen, Schokolade, Vegan, Zucchini, Zuchetti
Servings: 1 Cake
Author: Verena Frei


  • Baking oven
  • Cake pan: 25-30 cm (10-12’)


  • 200 g (7 oz.)  Zucchini
  • 100 ml ( 1/2 cup) plant-based milk 
  • 100 ml (1/2 cup) sparkling water
  • 100 g (1/2 cup) melted vegan butter
  • 100 g (1/2 cup) raw cane sugar or coconut blossom sugar
  • 1/2 tsp ground vanilla
  • 250 g (2 cups) spelt flour 
  • 130 g (1 ¼ cup) ground hazelnuts
  • 1 tsp baking soda 
  • 1 tsp baking powder
  • 75 g (1/2 cup) vegan chocolate drops
  • 1 Tbsp apple cider vinegar
  • 100 g(3.5 oz.) dark chocolate
  • 1 Tbsp coconut oil 


  • Preheat the oven to 180°C (356°F)
  • Finely grate the zucchini, put them in a sieve and place them aside so they can rinse 
  • Add milk water, melted butter, sugar and vanilla into a bowl and mix well
  • Add flour, hazelnuts, baking soda and baking powder and mix well, but not for too long so that the dough stays fluffy
  • Squeeze the zucchini once more, you can put it into a kitchen towel and then add it to the dough along with the chocolate drops and apple cider vinegar 
  • Grease and flour a loaf pan (25-30 cm/10-12’)  
  • Put the dough inside and bake it for approx. 35-45 minutes – check with stick if well done 
  • Take the cake out of the pan and let it cool off on a cooling rack
  • Melt the chocolate for the glaze over a water bath, add coconut oil and pour over the cake - decorate with hazelnuts