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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.
Serving12
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • ½ cup vegetable oil
  • 1½ cups white sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoon 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

Equipment

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

Calories: 417 kcal · Carbohydrates: 66 g · Protein: 5 g · Fat: 17 g · Saturated Fat: 9 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Cholesterol: 1 mg · Sodium: 382 mg · Potassium: 201 mg · Fiber: 3 g · Sugar: 46 g · Vitamin A: 220 IU · Vitamin C: 4 mg · Calcium: 27 mg · Iron: 2 mg
Cuisine: American
Author: Steph Loaiza
Course: Dessert