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Chocolate Zucchini Cake


Cooking Time:

40 minutes

Prolific zucchini is a gardener's lament. People actually beg you to take some off their hands. Well, I've got a recipe that will end all that. After you've fried it, baked it, grilled it, and stuffed it try Chocolate Zucchini Cake. A double dose of chocolate makes for a dry cake, but adding zucchini brings moist to upper limits deliciuosness --with no vegetable flavor.


  • 4 ounces unsweetedned chocolate
  • 1/2 cup vegetable oil
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/3 cup buttermilk
  • 3 cups grated zucchini


Melt unsweetened chocolate with oil over low heat. Set aside to cool. In a large mixer bowl, cream softened butter with suger until fluffy. Add eggs one at a time. In a separate large bowl, sift flour, cocoa powder, baking soda and baking powder. To the butter mixture, alternatively add dry mixture and buttermilk until well blended. Add vanilla, and fold in zucchini by hand. (The batter will be stiff).

Fill a large, slightly greased Bundt pan with batter. Bake in a preheated 350 degree F. oven for 40 minutes - or until a toothpick inserted comes out clean and dry. Do not overbake. This cake is so moist it needs no frosting.

Cake can be frozen for later use.