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One-Bowl Chocolate Zucchini Cake with Avocado Oil – Moist & Easy
By Beginnerbakes Editorial TeamPublished Apr 7, 2026 | Updated Jul 11, 2026
American
50 mins
beginner-friendlyeasyone-bowlstep-by-stepchocolateminimal-ingredientscomfort-foodparty
Make this beginner-friendly one-bowl chocolate zucchini cake using fresh grated zucchini and avocado oil for a moist dessert. Perfectly easy, and delicious for any occasion.
Prep
15 min
Cook
35 min
Total
50 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (110g) grated zucchini (about 1 medium zucchini)
- 1/2 cup (120ml) avocado oil
- 1 cup (240ml) unsweetened non-dairy milk (such as almond or soy milk)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
-
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt for a lump-free, tender crumb.
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Add the grated zucchini to the dry ingredients and stir gently to combine evenly.
-
Pour in the avocado oil, unsweetened non-dairy milk, vanilla extract, and apple cider vinegar all at once.
-
Using a large spoon or spatula, stir the wet and dry ingredients just until combined; avoid overmixing to keep the cake soft and moist.
-
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Once cooled, optionally frost with your favorite vegan chocolate frosting or enjoy plain for a healthy treat.
-
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
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