chocolate zucchinni cake

(1 rating)
Recipe by
Mary Laschinski
Trevor, WI

Moist dark chocolate cake w/no eggs. NOBODY even guesses it has zucchinni inside! Icing recipe included. Great when the zucchinni are too large to use in other recipes!

(1 rating)
yield 12 -16
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For chocolate zucchinni cake

  • 3 c
    all purpose flour
  • 2 c
    granulated sugar
  • 1/3 c
    cocoa, unsweetened
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    pure vanilla extract
  • 3/4 c
    canola oil
  • 1/2 c
    water
  • 3 c
    shredded peeled zucchinni
  • ICING
  • 1/3 c
    butter, softened
  • 1/3 c
    cocoa, unsweetened
  • 2 c
    powdered sugar
  • 1 1/2 tsp
    vanilla extract
  • 2 Tbsp
    milk

How To Make chocolate zucchinni cake

  • 1
    Mix dry ingredients in large bowl. Peel and shred zucchinni before adding any wet ingredients. I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
  • 2
    Add wet ingredients in order given. Mixture will be thick. Preheat oven to 350- grease a glass 13x9 inch pan (zucchinni can react to metal pans. If using metal, please do not store cake in the same pan). Bake for 25-35 minutes (use toothpick to test)
  • 3
    Mix icing ingredients and frost cooled cake- we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!
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