This particular cake is pretty awesome, with two whole cups of grated zucchini! Abby helped me make it, and was a little distressed when she saw me adding so many vegetables to her yummy chocolate cake. I told her to be patient, and wait to see what would happen when it came out of the oven. After her first bite she said, “Mom! This is a magic cake! When you baked it, the zucchini disappeared!” Whether you’re a fan of zucchini or not, you’ll love this rich, moist chocolate cake!
1/2 cup oil (I used canola) 1 1/2 cups sugar 2 teaspoons vanilla 1 large egg 1/2 cup milk 2 heaping cups peeled, shredded zucchini 2 cups flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt
Preheat oven to 350. Prepare a 9 x 13 baking dish by spraying with cooking spray. In a large bowl whisk together oil, sugar, vanilla, egg, and milk. Fold in zucchini. In a small bowl mix together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix until combined. Pour into prepared pan, and bake 25-28 minutes, or until the cake begins to pull away from the sides of the pan. Let cool completely before frosting.
To frost, I used the chocolate frosting from this recipe, which went great with the cake!
Hey! I love your blog and tried the chocolate zucchini cake. For some reason the cake was a little under cooked in the middle and had fallen down…. What could be the reason??
Thank you for such a delicious cake recipe! I've made it three times now and it is officially my go to zucchini cake recipe. I've added an extra egg and reduced the sugar by 1/4 cup, both of which have had successful results.
Could I use coconut oil instead? If so would it still be 1/2 cup??
Hey! I love your blog and tried the chocolate zucchini cake. For some reason the cake was a little under cooked in the middle and had fallen down…. What could be the reason??
I just found your recipe and I'm waiting the cake to cool down to have a bite… it seems awesome! Thanks for this good idea!!
Thank you for such a delicious cake recipe!
I've made it three times now and it is officially my go to zucchini cake recipe. I've added an extra egg and reduced the sugar by 1/4 cup, both of which have had successful results.
nice