Handwritten recipe for Chocolate Zucchini Cake
by: salvagedrecipes

Ultra-Moist Chocolate Zucchini Cake

Chocolate Zucchini Cake
Chocolate Zucchini Cake is a moist and rich dessert that cleverly incorporates shredded zucchini to create a tender crumb and deep flavor without tasting like vegetables. Popularized in mid-20th century American kitchens, this cake became a favorite way to use up an abundance of garden zucchini during the summer. Cocoa powder and oil lend richness, while a hint of spice and optional chocolate frosting make this a crowd-pleasing treat for all ages. It’s perfect for potlucks, family dinners, or as a nostalgic comfort food.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 388 kcal

Ingredients
  

  • 4 eggs
  • 2 ½ cups sugar
  • ½ cup oil
  • ½ tsp salt
  • ½ cup Hershey’s cocoa (+ 2 tbsp )
  • 2 ½ tsp baking powder
  • 2 tsp soda
  • 3 cups flour
  • 3 cups shredded zucchini

Instructions
 

Step 1: Beat Wet Ingredients

  • Beat together the eggs, sugar, and oil until well combined.

Step 2: Mix Dry Ingredients

  • In a separate bowl, combine the salt, cocoa, baking powder, baking soda, and flour.

Step 3: Combine Mixtures

  • Gradually add the dry ingredients to the wet mixture. Mix until fully incorporated.

Step 4: Add Zucchini

  • Fold in the shredded zucchini last.

Step 5: Bake

  • Pour into a greased 9×13-inch pan or two 9-inch round pans.
  • Bake at 350°F for 40–46 minutes, or until a toothpick comes out clean.

Step 6: Frost (Optional)

  • Cool completely and frost with your favorite chocolate frosting if desired.

Tips

  • Lightly squeeze excess moisture from zucchini for a firmer crumb.
  • Use Dutch-process cocoa for a deeper chocolate flavor.
  • Add mini chocolate chips for extra richness.
  • Substitute half the oil with applesauce for a lighter version.
  • Let cake cool completely before frosting to avoid melting.
  • Sprinkle powdered sugar on top if serving unfrosted.
  • Toasted walnuts or pecans add texture if desired.
  • This cake freezes well unfrosted for up to 3 months.

Nutrition

Calories: 388kcalCarbohydrates: 70gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 55mgSodium: 131mgPotassium: 239mgFiber: 3gSugar: 44gVitamin A: 198IUVitamin C: 12mgCalcium: 117mgIron: 3mg
Keyword chocolate cake, family favorite, from scratch, moist cake, vintage baking, zucchini dessert
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