Zucchini Chocolate Cake

Zucchini Chocolate Cake

Eat vegetables any way you can so why not in a cake? To prevent the edges of the cake from over-baking, a cake strip is a good idea. Use your own frosting or try mine. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Makes: 8 to 10 servings

Zucchini Chocolate Cake


  • 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)
  • Frosting:
  • 2 Tablespoons butter, softened
  • 2 Tablespoons reduced fat sour cream
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla
  • about 1 Tablespoon milk or sour cream to soften


  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 the 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 the pan.
  6. Frosting:
  7. In a bowl with an electric hand mixer beat butter & sour cream.
  8. Add powdered sugar, cocoa and vanilla.
  9. Adjust consistency with sour cream or milk, beating well.
  10. Frost just the top in the pan or remove to a plate and frost the top and sides.

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

10 Comments on "Zucchini Chocolate Cake"

  1. Barbara Carnley

    Thanks for all of the wonderful recipes. I have tried almost everyone and with great results. Keep up the good work and the recipes rolling in. Hubby is a stage 4 cancer surv. and I’m trying to get him and I to eat a little healthier. Thank You again
    Barbara and Robert C.

  2. Kaye

    Hi, how about a recipe for chocolate cake using no sugar? That would be wonderful. BTW I bake your no knead bread every week! Love it!

  3. jodie

    Thanks Jenny. Looks lovely.

  4. Laura

    Jenny, looks delicious and will make for the husband, and only thing is i will change sugar for the Stevia powdered that is a one for one substitution.
    If I leave it on the table, and it will be missing, my husband will say, i ate the yummy cupcake……lol.

  5. Soli

    Thank you so much dear Jenny you are friendly .

  6. Debbie

    I bet this would taste great with coconut oil. Something like a Mounds bar I imagine. Mmmmmm!

  7. Marilyn marilyn

    Hi Jenny, can I make a Bundt cake from this recipe?
    Thank You from Canada 🙂

    • Jenny

      I’m sorry I don’t know. I have only made it in a 9-inch pan.

  8. Carina Sebastine

    Delicious and easy sounding. Daughter is coming home for visit, will make this for her.

    Thank you 😃

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