Sister Mary's Chocolate Zucchini Cake

Susan Feliciano


This cake recipe came from a good friend, Mary Stooksbury. She is no longer here on this earth, but was one of our dear church members. It was the first time I ever had zucchini baked into a sweet dish, and this is delicious!
The recipe is contained in our first church cookbook, called Bread From House To House, printed in 1994.


★★★★★ 5 votes

20 Min
40 Min


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  • 3/4 c
    margarine or butter
  • 2 1/2 c
  • 2 large
  • 2 tsp
  • 2 c
    grated zucchini (do not peel)
  • 1/4 c
  • 1/2 c
  • 2 1/2 c
    all purpose flour
  • 1/2 c
    cocoa powder
  • 2 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 1 tsp

How to Make Sister Mary's Chocolate Zucchini Cake


  1. Preheat oven to 350° F. Grease a 9 x 13-inch cake pan.
  2. Mix together flour, cocoa, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl. Set aside.
  3. Cream margarine and sugar. Add eggs, vanilla, oil, and zucchini, beating well after each addition. Add dry ingredients alternately with milk. Beat until well mixed, about 1 minute.
  4. Pour batter into prepared pan. Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
  5. Frost with your favorite cream cheese frosting.

    This can also be baked in a bundt pan, for 50-60 minutes. Heat the cream cheese frosting and spoon over top of cake.
  6. NOTE 6/23/2014: I have recently started increasing the zucchini to 3 cups instead of two. I did that just to use up all of the 2 squash I had. They were grated very finely, and the cake turned out wonderfully.

Printable Recipe Card

About Sister Mary's Chocolate Zucchini Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Vegetable
Regional Style: Southern
Hashtag: #zucchini

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