It’s dessert and vegetables at the same time! This chocolate zucchini cake is moist and delicious and perfect for any occasion.

Serves: 8-12


1/2 cup butter, softened

1 1/4 cups sugar

1/2 cup applesauce

1 egg (beaten)

1 tsp vanilla

1/2 cup unsweetened almond milk

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

Corn on the cob
    1. Heat oven to 350 degrees.  Prepare your 9X13 pan by lightly greasing it with butter or spray oil.  Then add about 1/4 cup of flour and gently shake the pan side-to-side to cover the bottom of the pan with a thin layer.  Discard excess flour.
    2. Cream butter and sugar together (with an electric mixer)
    3. Add applesauce, egg, vanilla, almond milk, mixing a little after each addition (it will be a bit lumpy)
    4. In a separate bowl, combine flour, cocoa, baking soda, and salt
    5. Mix dry ingredients into wet ingredients a little at a time
    6. Shred zucchinis until you reach 2 cups.  If there is a lot of water, drain a little bit (but don’t press the zucchini), and then add it to the other ingredients
    7. Pour the mixture into the prepared 9X13 pan.
      Chef Joanna Henry

      OPL Social Media Assistant Joanna Leigh Henry shares a favorite recipe.

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      OPL Plant-rich Recipes

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