Chocolate Zucchini Cake
It’s rather rare that I bake a cake during the Summer, I typically stick to baking cupcakes and no bake treats that don’t take long to make or heat up the kitchen. But one exception is this Chocolate Zucchini Cake; super moist from the zucchini, filled with a little crunch from the nuts and a luscious chocolate flavor that can’t be beat!
Zucchini is one of those amazing vegetables, especially if you grow them yourself. They typically produce lots and lots of zucchini, and if you don’t watch them closely, you will have zucchini the size of baseball bats. I bet you know what I’m talking about. But actually, in my opinion, those are the best for baking. Just one huge zucchini will yield lots of cups of zucchini to freeze or use right away in a Zucchini Cake Recipe.
We also love Fried Zucchini, but it’s better to use small zucchini for that. My Mom used to fry the large zucchini, and although I loved them, I remember them having lots of seeds.
This recipe for Chocolate Zucchini Cake was one I found many moons ago in a newspaper article written by an Amish cook, you know they have the best recipes ever! It’s perfect to serve just about any time – potlucks, picnics, cook outs, weeknight dinner or even at a dinner party.
I like dusting it with a little powdered sugar and serving a dollop of Cool Whip or whipping cream on the side. And the cake is actually better the second or even third day – if it last that long!
We only planted 2 Zucchini plants this year in the garden, but you can see how much produce we will get from those plants. There are lots of Zucchini blossoms too. I’ve heard that they are good fried, have you ever tried them?
Zucchini is one of my favorite vegetables to bake with. Here are recipes for Zucchini Bread, Zucchini Bars, Zucchini Muffins, Zucchini Cupcakes and How to Freeze Zucchini…
Carrot Zucchini Bars | Zucchini Bread | Zucchini Raisin Muffins | Freezing Zucchini | Zucchini Cupcakes
Chocolate Zucchini Cake
A moist, decedent cake that is packed with flavor.
Ingredients
- 2 cups Flour
- 1 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 1 tablespoon Cinnamon
- 4 tablespoons Cocoa, unsweetened
- 3 Eggs
- 2 cups Sugar
- 1 cup Oil
- 1 Tablespoon Vanilla
- 2 cups Zucchini - grated
- 1 cup Nuts - I like walnuts in this recipe
Instructions
- Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
- Mix all ingredients in a large bowl until well combined, do not overmix
- Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
- Cool completely
- Dust with powdered sugar and serve with whipping cream if desired
Notes
You can peel the zucchini or leave the peel on, either way is fine. Then roughly chop and grate in the food processor.
My daughter made this last night, without the nuts, as we didn’t have any. Can you say FABULOUS! Super moist, chocolately and so yummy! Will definitely keep this in my recipe box! Thank you!
Thrilled you liked it Jean! It’s definitely a favorite here!Thanks for stopping by the letting me know!
-Liz
Hi,
I’ve never had a zucchini cake,but after seeing the recipe i am very keen to give it a try .
Would we have to squeeze out the water from the zucchini after grating it?
Can we make this without nuts?
Can we use white chocolate chips?
Thanks in advance for your reply.
Regards,
DV.
Hi DV, no need to squeeze out the zucchini, the liquid makes the cake moist. Yes you can leave out the nuts and yes you can use white chocolate chips.
Happy Baking!
-Liz
Hi –
You asked about zucchini blossoms. Yes, all squash blossoms are delicious. Take only the males. I usually hand pollinate the females and then put the males in a basket.
Make a thin batter like a tempura batter. I use flour, egg and water.
Dip the blossom in the batter and fry in oil at least 1″ deep.
Serve with salsa, hot sauce or…
These are a delicious, once a year treat. A delicacy that you cannot buy.
I made this last night but exchanged 1/2 the oil with pumpkin baby food, used only one egg yolk and the rest whites, and left out the nuts (I didn’t have any). I exchanged one cup of white sugar for baking Splenda and 1/2 cup white sugar for brown sugar. I added a handful of semi-sweet chocolate chips. My kids gobbled this down, and one of them is the pickiest eater I’ve ever met. I’m SO happy I found this recipe!
So glad you liked it Katherine! Thanks for stopping by to let me know!
~Liz
Can I make this cake in a bundt pan and what temperature and what time?
Hi Joanna, I have not made it in a bundt before, but I don’t see any reason why you couldn’t. I would bake at the same temperature and start with 30-40 minutes, then test with a toothpick and go from there.
Happy Baking!
~Liz
SO good! I made it Tuesday night and it was gone Thursday morning. It’s Friday night now and I just made it again!
This cake is so good.I used1cup Brown rice flour and 1 cup of whole wheat pastry flour and 1/2 cup,more, chopped walnuts.then I spread it out in a large jelly roll pan.it baked in less time.while warm I sprinkled lots of powdered sugar.it does not taste really sweet, only just right. Thank you
Can you make it without the nuts? Would I have to change the recipe at all?
Hi Janna, you can certainly leave the nuts out, the recipe would not change at all, just omit the nuts.
Happy Baking!
~Liz
Perfectly moist yummy way to get a healthy treat. Thanks! This is a keeper!
So glad you like it Deb! Thanks!
~Liz
I wonder if I could swap out the cup of oil for a cup of butter or cup of applesauce?
Hi Hilde, you can certainly try that, I have not made it that way. This cake is VERY moist though, and butter and applesauce will make it even more moist, so just keep that in mind.
Happy Baking!
~Liz
Excited for the recipe; however, it fell badly in the center of the pan. I compensated for high altitude by adding another 1/3 cup flour,, but apparently I should have added more. I have another cake recipe that has 3 eggs and 1 cup oil, and it calls for 3 cups flour. Maybe I’ll try 3 cups next time.
Sorry it didn’t work for you Lois. I don’t know anything about baking in high altitude, so I don’t have a suggestion but it sounds like you have an idea.
~Liz