Sneak-ret Ingredient Chocolate Cake

Tam D


This recipe is a fabulous way to use up that zucchini, and it's a sneaky way to get your family to eat more vegetables ;) It's moist and delicious, and needs no frosting or topping!


★★★★★ 1 vote

30 Min
1 Hr


  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1 3/4 c
  • 2
  • 1 tsp
  • 1/2 c
    buttermilk or sour milk
  • ----------

  • 2 1/2 c
  • 3 Tbsp
    cocoa powder or carob powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 2 tsp
  • -----------

  • 2 c
    grated zucchini
  • 1/2 c
  • 1/2 c
    chopped nuts, optional
  • 1/2 c
    chocolate or carob chips

How to Make Sneak-ret Ingredient Chocolate Cake


  1. Preheat oven to 350 degrees. Prepare a bundt pan with food release spray.
    If you don't have buttermilk, you can sour regular milk with 1 1/2 tsp. vinegar. Stir and set aside.
  2. With a mixer, cream together the butter, oil, and sugar. Beat in the eggs, vanilla, and buttermilk or sour milk.
  3. In a separate bowl sift together the dry ingredients. Add the raisins and nuts and stir to coat.
    (Coating the raisins and nuts with flour helps prevent them from sinking.)
  4. Add the flour mixture to the creamed mixture, stirring to combine thoroughly. Stir in the zucchini, making sure to break up any clumps, and the chocolate/carob chips.
  5. Pour the batter into the prepared bundt pan. Bake at 350 degrees for 45-60 minutes. Test for doneness -- baking time depends on how much moisture is in the zucchini.
  6. Allow to cool 5-10 minutes, then turn out cake onto serving plate. Cool to room temperature. Serve.
  7. NOTE: For special occasions, this cake is wonderful served with whipped cream or ice cream.

    NOTE: You can shred your zucchini in two cup amounts and store it in zip-top
    bags in the freezer. When you're ready to make this cake, thaw the zucchini, and drain it a bit, then proceed as though it were fresh :)

    **We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, with a little coconut flour for extra nutrition and flavor. You can substitute up to 25% of the flour in a recipe with coconut flour.

Printable Recipe Card

About Sneak-ret Ingredient Chocolate Cake

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids Healthy

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