This Chocolate Zucchini Cake Recipe is SO easy. You will never know the zucchini is there because the texture is so light. Uses basic pantry ingredients.
The idea of hiding vegetables in baked goods is, in my opinion, brilliant. This Chocolate Zucchini Cake Recipe has the most incredible, rich taste and you cannot taste the zucchini…at all. Not even one little bit. Not that tasting the zucchini would be a bad thing but I’m not sure I’d like it in my chocolate cake!
This is one of those cake recipes where you really do need to keep the dry ingredients separate from the others. Don’t try dumping everything into your mixing bowl all at once. I confess that occasionally I try the “dump” method, but more often than not it’s a failure.
Chocolate Zucchini Cake Recipe Tip:
When I was researching this recipe, I found a couple of versions that said the batter would be dry when it was all mixed. I found that not to be true. It was a bit crumbly, but as soon as I added the zucchini it became very moist. The chocolate zucchini cake batter actually poured right out of the bowl into the baking pan. It could have been that my zucchini had extra liquid for some reason. I shredded my zucchini and let it sit in the measuring cup while I measured out everything else. There was a nice amount of liquid present when I added it to the cake batter.
Chocolate Zucchini Cake Recipe
- 1/2 cup canola oil
- 1 1/2 cups Sugar
- 2 teaspoons vanilla
- 2 cups Flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, combine oil, sugar and vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- In 3 batches, add flour mixture to oil/sugar mixture beating well between batches and scraping sides of the bowl.
- (Batter will be crumbly at this point but will moisten when zucchini is added.)
- With mixer on the lowest speed, add zucchini and mix well.
- Pour batter into prepared 9 x 13 pan.
- Bake 30 minutes. Knife inserted in center should come out clean.
- Cool. Dust with powdered sugar before serving if desired.
I didn’t frost this chocolate zucchini cake but you could. Any sort of glaze or butter frosting would be delicious. I try to save calories when I bake something if I can. Sometimes it’s impossible, but this cake was delicious even without frosting. Serving it with ice cream or whipped cream would, of course, be amazing too. It’s doubtful you would save any calories that way but sometimes you just have to go with it!
Let me know if you try out this chocolate zucchini cake…I’d love to hear if your batter was crumbly or smooth. Thanks for stopping by…have the best day ever.
More with zucchini!
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