My mother-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?
- Do you really not need eggs for this cake? No eggs. Really! The moisture from the zucchini is enough to ensure a dense, moist chocolate cake.
- Do I need to peel my zucchini? No. If you finely shred your zucchini (we used a grater like this), you won’t be able to tell if it is peeled or not. You can peel it if you’d like to, but it’s not necessary.
- Why is my cake so dry? Depending on where you live (the altitude, the humidity, etc.), you will need to take that into account for the recipe. At the lower altitude where I live, I usually have to add more flour. The mixture looked dry (see the picture after step 2 below) until I added the zucchini (I didn’t drain any of the water from it) and it turned into a perfect batter-like consistency.
- Why is my cake so runny? See the above question – you may have to adjust! You can always squeeze the excess moisture from the zucchini if you’re worried about it being too wet, and add it in later if it’s too dry.
How to make chocolate zucchini cake
- 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.
- In a smaller bowl, combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan. It should be the consistency of cake mix.
- Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
- To make the frosting, melt together 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.
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Looking for more zucchini recipes?
- Zucchini Parmesan Bake
- Stir-Fried Zucchini
- Italian Stuffed Zucchini
- Classic Zucchini Bread
- Baked Pizza Stuffed Zucchini Boats
- Chocolate Zucchini Cake
- Sheet Pan Zucchini Cake with Frosting
Rich and Moist Zucchini Cake Recipe
- ½ cup vegetable oil
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts optional- I didn't use any
- 6 Tablespoons unsweetened cocoa powder
- ¼ cup margarine
- 2 cups confectioners sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 (optional). Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. If your oven is different than ours - it could take a little longer to cook. Just remember the cake should spring back when gently touched.
- 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.
- 9x13-inch Baking Pan
- Large Bowl
- Medium Bowl
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Zoodles are a new family favorite at our house. My kids think they are so fun to eat, they’re a great way to use up all your extra zucchini, and they taste so yummy in this salad. Watch how to make it, here: