Zucchini Chocolate Cake – No Butter

Zucchini Chocolate Cake – No Butter

A cake without butter and with a vegetable in the mix? Sounds good to me! To prevent the edges of the cake from over-baking, a cake strip is a good idea. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Makes: 8 to 10 servings

Zucchini Chocolate Cake – No Butter


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder (Dutch process is best)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  • 1/2 cup vegetable oil or extra light olive oil
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

  • 2/3 cup grated unpeeled zucchini (one 6-ounce green Italian zucchini)


  1. Preheat oven to 350° F. Grease a 9-inch round cake pan.
  2. Sift dry ingredients onto wax paper or into a bowl. Set aside.
  3. With an electric mixer on medium-high, beat the oil, sugar, eggs & vanilla for 3-4 minutes until thickened.
  4. On lowest speed add flour mixture followed by zucchini with its juice.
  5. Spread into pan and bake for 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
  6. Dust with powdered sugar or top with my butter-free glaze.

Notes: For more on cake strips in my blog click here.

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