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 Desserts & Sweets
  Chocolate & Zucchini Mud Cake
with Dark Chocolate Ganache


Chocolate & Zucchini Mud Cake

with Dark Chocolate Ganache


This mud cake is decadent, divine and extremely chocolatey, and although it is rich and fudgy just as every good mud cake should be, the texture of the cake itself is relatively light which pairs beautifully with the heady depth of the chocolate loaded ganache. 

Admitately, this cake does require an entire 250-gram block of chocolate to make - most of which goes into the ganache - but on the flip side it is completely vegan, and it contains a lot of zucchini, a vegetable most of us are frantically trying to find uses for in the summer months. The addition of zucchini gives the cake a lovely moist consistency which means it will stay fresh for 5 or 6 days, although as it is so moreish it rarely lasts anywhere near that long in our house! 

I use wholemeal flour as I like the depth of flavour it imparts, but you could swap it for white flour if you desire. I think spelt flour would also be nice to use here, but I haven't tried it myself yet, so feel free to experiment. If you want to reduce the amount of sugar you can replace the brown sugar with coconut sugar, something I do quite often when it’s available in my pantry. 

When choosing the coconut cream for the ganache it is a good idea to buy an organic variety, as organic coconut cream tends to separate into hard and liquid in the tin – it is the hard cream you want to measure out for the ganache. If you don’t quite have enough it is perfectly fine to top it up with the liquid cream until you have the right amount. 

Makes 1 large decadent cake 


  • 2 cups wholemeal flour  

  • 1 cup raw sugar 

  • ½ packed cup brown sugar 

  • ½ cup cocoa 

  • ½ teaspoon cinnamon 

  • 2 teaspoons baking powder 

  • ½ teaspoon salt 

  • 250 grams good quality dark chocolate (I like to use Whittaker's 50 percent dark) 

  • 1 ¼ cups almond milk or other plant-based milk  

  • 1 ½ teaspoons baking soda 

  • ½ cup neutral oil such as rice bran 

  • 2 cups / 300 grams grated zucchini  

  • 1 cup coconut cream  



  1. Preheat oven to 180.C  

  2. Line the bottom of a 25cm cake tin with baking paper and rub the edges with oil. 

  3. Combine the flour, raw sugar and brown sugar, cocoa, cinnamon, baking powder and salt in a large bowl and mix ensuring there are no lumps of brown sugar or cocoa.  

  4. Pour the milk into a small pot and break 70 grams of the chocolate into it – this is about 10 pieces if you are using a block of Whittaker's. Gently heat the milk while stirring with a whisk until the chocolate melts. Don't let the milk boil - you are just heating it enough to melt the chocolate. Remove from the heat and add the baking soda, mixing it in well. 

  5. Make a well in the dry ingredients and pour the milk/chocolate mixture in, then the oil, and lastly the zucchini. Gently fold all the ingredients together until they are fully combined. Ensure you don’t overmix as it could cause the cake to become dense. 

  6. Pour the batter into the prepared cake tin and bake for 30 – 40 minutes, or until the edges bounce back when lightly pressed and a skewer inserted in the middle comes out clean. 

  7. While the cake is cooking make the ganache. Break the remaining chocolate into pieces and place in a bowl. Heat the coconut cream in a small pan until hot, ensuring you don’t allow the cream to bubble. Tip the hot cream over the chocolate and gently stir until all the chocolate is melted and the ganache is silky and smooth. Allow it to cool and then place into the fridge to set.  

  8. Take the cake out of the oven and let it sit for 10 minutes before removing from the tin and allowing it to cool completely. 

  9. Spoon the ganache onto the top of the cooled cake, using a knife dipped in hot water to spread it evenly, creating swirls as you go. 

  10. Store the cake in a cool dark place in an airtight container and eat within 6 days. 

chocolate and zucchini mud cake with dark chocolate ganache

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chocolate zucchini mud cake recipe
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