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 9x13 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!)

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  1. Lindsay 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!

  2. tanja 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. Sandy 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. 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 …..

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