MercyCare / News / On the menu at Ballajura: Vegan Chocolate Zucchini Loaf

On the menu at Ballajura: Vegan Chocolate Zucchini Loaf

Sometimes it is a struggle to get those magical greens into childrens' diets, so Ballajura Early Learning Centre cook Deanna has some sneaky tricks up her sleeve to get a few extra serves in each day.

This recipe is a proven favourite. Served with some fresh fruit on the side, it is the perfect afternoon tea for both children and adults alike to enjoy.


  • 250g plain flour
  • 30g caster sugar
  • 85g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 300ml soy milk
  • 2 tsp vanilla extract or essence
  • 125ml vegetable oil
  • 250g grated zucchini


  1. Preheat the oven to 180 degrees Celsius. Grease and flour 2 – 3 loaf tins
  2. In a large bowl, sieve together plain flour, caster sugar, cocoa, baking powder and bicarb soda
  3. Add soymilk, vanilla and vegetable oil. Mix well
  4. Add grated zucchini and mix until all is well combined.
  5. Divide the mixture evenly between the prepared cake tins and bake for 25 – 30 minutes until an inserted cake skewer comes out clean.
  6. Leave the cakes to cool for 5 minutes in their tins then carefully remove them and put onto a cooling rack. Allow them to cool completely before slicing.