Cocoa Zucchini Cake

Cocoa Zucchini Cake Recipe

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Sharon Whitley


A little different twist on Zucchini bread. For the cholocate lovers in my house and yours.


★★★★★ 2 votes

15 Min
1 Hr


  • 2 1/2 c
    all purpose flour
  • 1/2 c
    unsweetened cocoa powder
  • 2 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    gound cinnamon
  • 3/4 c
    butter or margarine
  • 2 c
  • 3 large
  • 3 c
    finely shredded unpeeled zucchini
  • 1 c
    chopped walnuts
  • 2 tsp
  • 1/2 c

  • 2
    3 ounce packages softened cream cheese
  • 1/2 c
    butter or margarine
  • 2 tsp
  • 4 c
    sifted powdered sugar

How to Make Cocoa Zucchini Cake


  1. Grease and lightly flour a 10 inch tube pan. Stir together flour, cocoa powder, baking powder, baking soda, salt and cinnamon.

    In large mixing bowl beat butter on medium speed of electric mixer about 30 seconds. Add sugar and beat till fluffy.
  2. Add eggs, one at a time, beating well on medium speed. Stir in zucchini, nuts, and vanilla.

    Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition.
  3. Turn batter into prepared pan. Bake in a 350 oven about 1 hour or till cake tests done.

    Cool on wire rack 10 minutes. Remove cake from pan and cool thoroughly. Frost with Cream Cheese Frosting.
  4. Cream Cheese Frosting: In mixer bowl beat together the cream cheese, butter and vanilla till fluffy. Gradually add 4 cups powdered sugar, beating until smooth.

Printable Recipe Card

About Cocoa Zucchini Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American

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