Sprouted Spelt Zucchini Chocolate Cake

Simply put, this cake is addicting. Moist, fluffy, rich, everything that a cake should be. It is delicious enjoyed warm from the oven or try it topped with a little scoop of coconut ice cream!


2 cups One Degree Organics Sprouted Spelt Flour
1 1/2 cups raw cane sugar
1/4 cup unsweetened cacao powder
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini, shredded
1/2 cup unsweetened almond or soy milk
1/2 cup oil
2 tsp vanilla
1 cup vegan chocolate chips


Preheat the oven to 350 degrees F. Lightly spray an 8 x 8 inch baking pan, set aside.

In a large bowl, whisk together the flour, sugar, cacao powder, baking soda and salt. Add in the shredded zucchini, vegan milk, oil and vanilla. Whisk until the batter is smooth and combined. Fold in the chocolate chips.

Pour into the prepared baking pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool before slicing into square and serving.



  1. I was craving cake today; and we had a bunch of zucchini from our garden that we were getting ready to freeze. This was a wonderful recipe. I only had almond extract on hand instead of vanilla. I did not have any chocolate chips. This still had a nice moist chocolatey flavor, absolutely delicious.

    Thank you for the wonderful recipe, this is definitely a keeper! I would have never guessed that zucchini could be used to make a dessert. Very simple to make as well.

    • It makes my day to hear you loved the recipe! Can’t beat zucchini fresh from your own garden too! Happy baking!

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