Chocolate Zucchinni Cake

Mary Laschinski


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!


★★★★★ 1 vote

20 Min
35 Min


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3 c
all purpose flour
2 c
granulated sugar
1/3 c
cocoa, unsweetened
2 tsp
baking soda
1 tsp
2 Tbsp
white vinegar
1 Tbsp
pure vanilla extract
3/4 c
canola oil
1/2 c
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

How to Make Chocolate Zucchinni Cake


  • 1Mix 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.
  • 2Add 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)
  • 3Mix icing ingredients and frost cooled cake-
    we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!

Printable Recipe Card

About Chocolate Zucchinni Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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