Chocolate Zucchini Cake

by Alison Moore Smith on September 21, 2011

Chocolate Zucchini CakeLiving in Utah means a proliferation of  zucchini. The stuff grows like weeds out here. It’s bad enough that almost every year someone in the neighborhood has a zucchini that goes undetected under the plant’s enormous leaves until it is well over two feet long. This prized squash is then left on the doorstep of an unsuspecting homeowner. The “gift” is then passed up and down the street until someone finally puts it out of its misery.

Due to this overabundance, Utahns are known to have created all sorts of unusual ways to use up the prolific veggies. Zucchini, I have learned, can be added to almost anything — and often remains undetected. It’s moist and nutritious, but doesn’t have a strong taste. I’ve had it in bread, pancakes, soups, casseroles, etc.

One of my favorite zucchini recipes growing up was my mom’s chocolate zucchini cake. As much as I hate cake or bread with “stuff” in it (seriously, I’m not a fan of carrot cake or banana bread or anything akin to them), I adore this cake. It has maximum chocolatey goodness, is moist beyond reason, and tastes divine.

Like our Pistachio Marble Bundt Cake, this cake does not need frosting. Just dust it with powdered sugar if desired. It won’t last long.


  • 2 C  flour
  • 2 C sugar
  • 3/4 C unsweetened cocoa powder
  • 1 t baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 4 eggs
  • 1-1/2 C vegetable oil
  • 3 C grated zucchini
  • powdered sugar


  1. Carefully grease and flour 9×13 pan.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.
  3. Add eggs and oil and mix until smooth.
  4. Fold in zucchini until evenly distributed.
  5. Poor batter into prepared pan.
  6. Bake for 50–60 minutes at 350°, until toothpick inserted in center comes out clean.
  7. Cool completely.
  8. Sprinkle with powdered sugar.


  • Sprinkle brown sugar and chocolate chips over top of batter before cooking.
  • Serve drizzled with chocolate syrup.

Leave a Comment

Previous post: