Cakes, Chocolate, Dessert, Recipes, Zucchini

Rich and Moist Zucchini Cake

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Our zucchini plants are out of control! We eat zucchini with at least 2 of our meals each day. I have had to get really creative with how I use it. My mom-in-law used to make this for my husband when he was growing up and he requested that I make it . . . it was a huge hit! Who would have thought that a veggie would make a moist and delicious cake? :)


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts (optional- I didn’t use any)
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

(Some people call these Zucchini Brownies, but I thought that they were way too cake-like . . . so call them whatever you like. They are yummy regardless of their name!)

Here are more great cake recipes:
Apple Raspberry Dump Cake
Pumpkin Pie Cake
No Bake Eclair Cake
Lemon Poppyseed Bundt Cake
White Texas Sheetcake


Tip Junkie handmade projects

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  1. says

    Wow, this looks amazing! You guys have the best recipes here. Love them all, really!

    Thank you for sharing this at Show & Share! I really appreciate it!

    • Janet Schen says

      I was thinking the same thing when I read the recipe. I’ve never seen a cake recipe without eggs.

  2. says

    What a delicious cake! Looks so moist… Chocolate and zucchini- a perfect combination of flavors! Thank you so much for sharing!
    Found you through Cast Party Wednesday (Lady behind the Curtain), and LOVE your blog! Following you now :)

    Have a wonderful weekend!

  3. says

    This is my goto “brownie” recipe! I don’t peel the zucchini, just do a fine shred. Also, I never use the oil, I sub unsweetened applesauce. So good!

  4. says

    For any who are frantically thinking that surely you need to add some liquid…once you add the zucchini it will provide the liquid needed.

    This was a great recipe, and I pinned it so I’ll make it again.

  5. Danielle says

    Amazing. I used 2 eggs and 3/4 cup oil, instead of 1/2. Super moist. Came out perfect. Baked for 25 minutes uncovered, then tented with foil for another 5. Delicious.

  6. Michal Byrne says

    ABSOLUTELY AMAZING! I made this cake yesterday and it was a huge hit! The cake it’s self is one of the best I’ve ever had. The kids had no idea it had veggies in it! I also added two eggs and as someone else pointed out..the batter will seem to thick until you add the zucchini! Thank you so much for sharing!

  7. Lynnette Cash says

    I don’t know how I’m going to frost this..It looks like a chocolate crumb cake..Very dry..Next time I will add more oil and maybe some eggs.

  8. Nancy Grant says

    I made this cake for our anniversary! I cut the recipe in half making one 8″ layer cake and it
    Worked perfectly ! My husband loved it on our favorite red plate that says “You Are Special Today”

    thanks for this new recipe using some of our excess garden zucchini …..

  9. Kirsten says

    I am making this and it seems that it doesn’t cook all the way through. Help?! It has cooked for over 30min and still ooey gooey! :(

  10. Kirsten says

    I tried to leave a comment, looking for help, but it doesn’t show :( REALLY need help to understand why it isn’t done cooking after 30min!! DESPERATE.

    • Cyd says

      Hi Kirsten, not sure what the problem could be. In the directions it says cook 25 to 30 minutes, or until the cake springs back when gently touched. Did you touch the cake to see if it springs back? Do you think your oven could be off as far as the temperature goes? My oven is off by 15 degrees. Sorry it didn’t turn out for you!
      Cyd (mom of the Six Sisters)

    • kris says

      Any luck getting it to cook through? I’m having the same issue. After 30 min not springing back to touch and toothpick comes out gooey.

  11. Diane says

    Whenever I shred zucchini there is so much ‘juice’ that runs off. My question iS how much water do I want to She’d before adding the zuccHini to the mix? Thanks!

    • Cyd says

      Try to drain the water off so that you just measure zucchini in the recipe. There is still a lot of liquid in the zucchini itself. So draining extra liquid off is great!

  12. glynda says

    I just finished mixing the cake up and even after I added the zucchini, it was still too dry. I added eggs so I hope it turns out. It is in the oven right now.

  13. darlene says

    what a mess, the recpie has no egg or milk, So I followed another the exact same ingredients but with one egg 1/2 c milk. Its in the oven now

  14. Diane says

    This is a GREAT recipe! I had all the ingredients in my house and was able to whip up a batch. I was concerned before adding in the zucchini b/c the mixture in the bowl looked so dry. It all came together beautifully. I followed the recipe exactly and they’re awesome! I was anxious to eat/try them and share. I asked my husband what he thought and he said, “You can’t taste the zucchini.” The frosting is wonderful too! I’ll keep this recipe handy!

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