Best D*mn Chocolate Zucchini Cake Recipe

The girls enjoyed the cake almost as much as Uncle Jake. And did I mention it has VEGETABLES? :-)
The girls enjoyed the cake almost as much as Uncle Jake. And did I mention it has VEGETABLES? ūüôā

If you were expecting a follow-up post to my last one (a gut wrenching confession of my worry during early pregnancy), I’m sorry to disappoint you. I just don’t feel like doing that yet. What I do feel like is sharing with you a recipe for an AMAZING cake I made over the weekend. It’s a fantastic way to use those zucchinis up you’ve got sitting around your kitchen. It’s a little bit of a twist on a recipe I found here (and frosting from here). I made it as a triple-layer birthday cake for my brother-in-law, who turned the ripe old age of 19. He’s known for his vegetable avoidance, so I especially enjoyed the extra nutritional value this cake has. Vegetables AND chocolate! Enjoy!

Variation of Chocolate Zucchini Cake III from (thank you Sandy!)


2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon
4 eggs
1/2 cup vegetable oil, 1/2 cup coconut oil, 1/2 cup applesauce 
(Original recipe called for 1 1/2 cups vegetable oil)
3 cups grated zucchini
3/4 cup chopped walnuts¬†(I didn’t include this with mine, wanted smoother texture)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.¬†(I did 3 round pans.)
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil (and applesauce), mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes (it was maybe 30 mins in round pans) in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
3 tablespoons butter, melted
2 1/4 cups confectioners’ sugar
3 tablespoons water
1 tablespoon milk (I like mine a little thinner and creamier)
1 1/2 teaspoons pure vanilla extract (I used Almond Extract and LOVED it!)Directions:1.¬†Mix 3 tbsp butter, melted, 2-1/4 cups confectioners’ sugar, 3 tbls water, 1 tbls milk and 1 1/2 tsp vanilla (or almond) extract until smooth.
2. Let stand 3 minutes or until thickened.
3. Drizzle on cake. (I layered mine up, and drizzled frosting between layers.)

SECRET TRICK ALERT!!! I let this cake sit for about an hour in the fridge before serving. I think it helps all the flavors mature, and gives it a dense, super-moist taste. 

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