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Zucchini Chocolate Cake

Adding zucchini into your cake batter brings a rich, dense quality to this chocolatey treat. And, because zucchini takes on the flavors of whatever it's being cooked in, kids will never know that they're eating vegetables.

Serves 9
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
197 calories per serving


> 1/4 cup canola oil
> 3/4 cup granulated sugar
> 1 large egg
> 1 tsp vanilla extract
> 1/4 tsp almond extract
> 1/4 cup buttermilk
> 1 1/4 cups all-purpose flour
> 2 tbsp unsweetened cocoa powder
> 1 tsp baking soda
> 1/4 tsp ground cinnamon
> 1 cup shredded zucchini
> Orange peel curls for garnish (optional)


Preheat oven to 350F. Grease and flour an 8-inch square baking pan.
In a large bowl, cream together oil, sugar and egg. Stir in vanilla and almond extracts and buttermilk.
In another bowl, sift together flour, cocoa powder, baking soda and cinnamon.
Add dry ingredients to liquids and stir until combined. Add zucchini and stir just until combined. Pour batter into prepared pan.
Bake for 25-30 minutes or until toothpick inserted into center of cake comes out clean.
Allow to cool in pan before slicing. Garnish each square with orange peel if desired.

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