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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.

Chocolate Zucchini Cake Recipe

This Chocolate Zucchini Cake recipe is SO easy. You will never know the zucchini is there. The texture is light and moist. Uses basic pantry ingredients.
Course Dessert
Cuisine American
Keyword chocolate zucchini cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12 pieces


  • 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 prepare my baking pans with Baker's Joy.
This recipe does not include eggs...but if you want to add one or two, it helps with the moisture issue. If you want an egg-free cake, it's wonderful without the eggs!