Rich and Moist Zucchini Cake Recipe

This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate zucchini cake, Zucchini, zucchini cake, zucchini dessert

Servings:

Calories: 417kcal

Equipment

9x13-inch Baking Pan
Large Bowl
Medium Bowl

Ingredients

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

Frosting

6 Tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
¼ cup milk
½ teaspoon vanilla extract

Instructions

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.

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.

Nutrition