Zucchini Chocolate Cake

Zucchini Chocolate Cake

Zucchini Chocolate Cake

Eat vegetables any way you can so why not in a cake? This recipe works great using whole wheat pastry flour. To prevent the edges of the cake from over-baking a cake strip, if using a round pan, 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


  • 1 1/2 cups all-purpose flour (or 3/4 cup each of all purpose + whole wheat pastry 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
  • 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 cup 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 or 8-inch square 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 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. I just frost the top in the pan.

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

17 Comments on "Zucchini Chocolate Cake"

  1. Joe

    Do you think you could substitute Greek yogurt for the sour cream?

  2. Jo

    This recipe is great tasting. Perfect for chocolate lovers like myself. I shared some cake with my neighbours, they also loved it. This is my second recipe on your site that I have used and both recipes were excellent. I am slightly new to baking at 48 y/o. And just ordered an upgraded hand mixer.
    Thank you for being inspirational and I appreciate the absense of ads.

  3. Daisy likes to cook

    I made this recipe and used a bundt pan. It turned out okay, a little short though! I would double this recipe to make a tall bundt cake. I used half a cup of coconut flour, didn’t really add the coconut flavor I was looking for. I may try using half of the coconut flour next time. I sprinkled finely shredded coconut on the frosting – mmmm! Thanks again Jenny for another great recipe! I didn’t tell my husband he was eating zucchini! haha!

  4. Pat

    Just discovered your site and I am ever so greatful! You make baking such a good time. Thanks

  5. Cyndi Deneen

    Hi Jenny I just discovered you❤️
    I’m recovering from a total shoulder relpacement surgery. Watching you has lifted my spirits ? I’m looking forward to making some yummy recipies. Thank You.

  6. Sherri

    Had it for dessert tonight. Absolutely relish. My 10 yr. old daughter wants this cake for her birthday. She loved it. Everyone loved it.

  7. 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.

  8. 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!

    • Patricia L Ouellet

      I’d like the same… no sugar. Any goodies with no sugar would be amazing!

  9. jodie

    Thanks Jenny. Looks lovely.

  10. 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.

  11. Soli

    Thank you so much dear Jenny you are friendly .

  12. Debbie

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

  13. 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.

  14. Carina Sebastine

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

    Thank you ?

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