This chocolate zucchini mug cake is moist, fluffy, and packed with almost an entire zucchini. When you're craving chocolate, make this single serving vegan treat in the microwave in less than 10 minutes!
If you’re in a pinch for time or trying to use up extra zucchini from the back of the fridge, this zucchini mug cake is guaranteed to hit the spot!
With this recipe you mix, microwave, and enjoy this treat all in the same mug. It starts with shredding zucchini by hand into fine pieces and pressing out all the juice.
The end result tastes just like fluffy chocolate cake because the shreds blend right in. As a chocolate lover I like to add chocolate chips to make it a double chocolate treat.
When I don't have time to make my favorite chickpea brownies, I go for this quick and easy vegan mug cake packed with zucchini.
Ingredient Notes
You only need a handful of ingredients to make this mug cake, but here are some quick notes:
I tested this recipe with all-purpose flour. I've also been successful making it with whole wheat flour and a 1:1 gluten-free flour blend.
To sweeten the cake, use white granulated sugar. Similar to my vegan mug brownie, you can also use maple syrup.
You will, of course, need zucchini! Make sure it's fresh, uncooked, and about medium size. You'll need to grate it by hand. I usually have leftover shreds which are great to make a small batch of vegan zucchini fritters!
While optional, I like to add vegan mini chocolate chips. You could also chop your favorite chocolate bar into small chunks for even distribution.
The recipe card below includes the full list of ingredients + instructions.
How to Make Chocolate Zucchini Mug Cake
- Shred a zucchini with a hand grater. Then, place a bowl underneath a colander and press out the juice by hand. Now you can measure out the amount needed to make the mug cake.
- Mix the dry ingredients in a 10-ounce mug. Then add the wet ingredients except for the zucchini to form a smooth batter.
- Stir in the pressed zucchini shreds and chocolate chips. The shreds should be evenly distributed and coated in cake batter, barely noticeable.
- Microwave the mug cake until you achieve a cake-like texture. It usually takes between 1 and 2 minutes. I like to sprinkle on a few more chocolate chips after. Let your mug cake cool for a few minutes to firm up before you enjoy.
Top Tip
Use a hand or box grater when shredding your zucchini. This produces finer shreds, which helps it disappear into the batter.
While using a food processor can help cut down on the prep time, it results in chunkier shreds. They're more apparent in the batter, so not the best if you're trying to be sneaky about the zucchini.
FAQ
About ½ to ¾ of a zucchini depending on the size. Wait to measure the zucchini once it is grated and pressed.
If you have extra shreds, you can refrigerate them to use for a future mug cake or make zucchini fritters with chickpea flour.
Yes! It is crucial to remove the moisture from the zucchini. Otherwise, the proportions of wet to dry ingredients would be thrown off, and the mug cake would not cook properly.
There are 2 reasons this might happen... You may need to microwave it for additional time, depending on the wattage of your microwave. Do this in 15-second intervals to ensure the mug cake is not overbaked and dry.
Your zucchini may not have been pressed enough, and it held too much moisture, throwing off the proportions of wet-to-dry ingredients.
A bit of a gooey cake is okay, though!
Use a 10-ounce mug or ramekin! While the batter technically fits in a smaller, 8-ounce coffee mug, the cake will rise while microwaving and fall over the edges… which can get messy!
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Chocolate Zucchini Mug Cake (Easy Vegan Recipe)
Equipment
- 10-ounce mug or ramekin
Ingredients
- 2 tablespoons unbleached all-purpose flour or 1:1 gluten-free flour blend
- 2 tablespoons cocoa powder
- 2 tablespoons white granulated sugar or maple syrup
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons soy milk or other plant-based milk
- 2 tablespoons canola oil or melted vegan butter, coconut oil, apple sauce
- 3 tablespoons shredded zucchini 1 medium zucchini
- 2 tablespoons semi-sweet mini chocolate chips or finely chopped chocolate bar
Instructions
- Prepare the zucchini shreds: Shred 1 medium zucchini with a hand grater into a colander. Place a bowl underneath the colander and press out the juice by hand. You should be able to pick up the shreds and squeeze out any excess liquid. Measure out 3 tablespoons shredded zucchini, save the rest for another recipe.
- Add 2 tablespoons unbleached all-purpose flour, 2 tablespoons cocoa powder, 2 tablespoons white granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and 1 pinch salt to a 10-ounce microwave-safe mug. Stir to combine.
- Add 2 tablespoons soy milk and 2 tablespoons canola oil to the dry ingredients. Stir to combine. The batter should be smooth and not too runny.
- Stir in 3 tablespoons shredded zucchini and 1.5 tablespoons semi-sweet mini chocolate chips.
- Cook mug cake in the microwave for 1 minute and 30 seconds or until it has a fluffy cake-like texture. Depending on your microwave's wattage, your cake could be done anywhere between 1 to 2 minutes. Microwave in additional 15-second intervals.
- Sprinkle on 0.5 tablespoons semi-sweet mini chocolate chips and let the mug cake sit for a few minutes to firm up before enjoying.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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