Chocolate Zucchinni Cake

Recipe Rating:
 1 Rating
Serves: 12-16
Prep Time:
Cook Time:
Cooking Method: Bake


3 c all purpose flour
2 c granulated sugar
1/3 c cocoa, unsweetened
2 tsp baking soda
1 tsp salt
2 Tbsp white vinegar
1 Tbsp pure vanilla extract
3/4 c canola oil
1/2 c water
3 c shredded peeled zucchinni
1/3 c butter, softened
1/3 c cocoa, unsweetened
2 c powdered sugar
1 1/2 tsp vanilla extract
2 Tbsp milk

The Cook

Mary Laschinski Recipe
Lightly Salted
Trevor, WI (pop. 18,885)
Member Since Feb 2012
Mary's notes for this recipe:
Moist dark chocolate cake w/no eggs. NOBODY even guesses it has zucchinni inside! Icing recipe included.
Great when the zucchinni are too large to use in other recipes!
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Mix dry ingredients in large bowl. Peel and shred zucchinni before adding any wet ingredients.
I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
Add wet ingredients in order given. Mixture will be thick.
Preheat oven to 350- grease a glass 13x9 inch pan
(zucchinni can react to metal pans. If using metal, please do not store cake in the same pan).
Bake for 25-35 minutes (use toothpick to test)
Mix icing ingredients and frost cooled cake-
we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!


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