Rich and Moist Zucchini Cake
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- 16 Comments
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? 
Ingredients
- 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
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- 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.
- 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!)
I will definitely have to try this! Zucchini is one of the best crops in our garden this year…and I am getting tired of the only 2 ways I cook it. Cake would be great! Thanks.
Tracy http://www.mama-press.com
I love how moist zucchini makes baked goods. It is great to be able to hide a good for you veggie in a great for you chocolate cake:-)
This cake looks awesome! Thanks for sharing and linking to TMTT.
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!
No eggs? Is that true? Please let me know. This cake sounds delicious!
Katie- No eggs!! I know- I was worried that it wouldn’t turn out without them, but it was AWESOME!
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!
Tanja
My friend made this for a group of us.
BEST CAKE I EVER HAD.
Thanks so much for sharing!
Did you peel the zucchini before shredding?
I usually don’t peel it . . . I just shred it really fine.
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!
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.
OOOMG! This cake was sooooo good! I am making it again for the second time after just a week, Girls, you’ve created a monster. Guess we’ll just have to do a few more miles on the bike….it’s worth it.
XXOO
I made this and it was great. I thought the batter was awful dry, until I added the zucchini and it was perfect. Thanks for the great recipe!
How do you shred zucchini? Thanks!
We just shred it with a cheese grater! It works great! Good luck! -The Six Sisters