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Chocolate Zucchini Crazy Cake (No Eggs, Milk or Butter!)

The ultimate moist, delicious, no-fuss chocolate zucchini cake. Made with pantry staples, this budget friendly cake is made without eggs, milk or butter, but you would never know it!
Course Dessert
Cuisine American
Keyword Budget Friendly Dessert, Chocolate Zucchini Cake, crazy cake, Dairy Free Cake, depression cake, Easy Chocolate Cake, No Egg Cake, Vegan Chocolate Cake, Vegan Zucchini Cake, wacky cake
Prep Time 15 minutes
Cook Time 35 minutes
Servings 9

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 5 tablespoons vegetable oil (or canola oil)
  • 1 ½ teaspoons pure vanilla extract
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 cup water

Zucchini (folded into batter last)

  • 1 cup shredded zucchini, packed (excess water removed)

Instructions

  • Preheat oven to 350 degrees F. Spray an 8"x 8" baking pan with non-stick cooking spray. Grate the zucchini and remove excess water and set aside.

How to Squeeze Water from Zucchini by Hand

  • Grate the zucchini using the large holes on your box grater.
  • Spread the grated zucchini in an even layer on several sheets of paper towel.
  • Next, form a ball. Gather the corners of the paper towel and twist them to form the zucchini into a ball, like a baseball.
  • Now squeeze out the water. Hold the ball over a sink and squeeze it firmly by hand to wring out all the excess liquid.
  • Last, unwrap the zucchini and set aside. The zucchini will now be much drier and ready to use in your cake batter.

Cake Batter

  • Mix the dry ingredients (flour, sugar, unsweetened cocoa, cinnamon, baking soda, baking powder and salt) in a large bowl – until well blended.
  • Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over top. Mix well until smooth. *I use a whisk to mix. 
  • Last, gently fold in the zucchini until evenly combined – do not over mix. Then pour evenly into baking pan.

Bake

  • Bake on the middle rack of the oven for approximately 35–40 minutes.
  • Check the center of cake with a toothpick to make sure it comes out clean. Allow to cool completely, then top with your favorite chocolate frosting, a dusting of powdered sugar, or a dollop of whipped cream.
  • This cake can be stored in an airtight container for up to 4 days in the refrigerator.

Notes

Frosting Recipes: