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–+ servings
Chocolate Zucchini Cake
Chocolate Zucchini Cake became especially popular in American kitchens during the 1960s and 1970s when home gardeners sought creative ways to use abundant summer zucchini. Adding shredded zucchini to chocolate cake creates a remarkably moist texture without altering the flavor, allowing the cocoa to shine while the vegetable adds tenderness. This version, labeled “Susan’s,” reflects a classic scratch-baked style with oil for richness and a generous cocoa base. Frosted with chocolate frosting, it’s a decadent yet clever dessert that transforms garden produce into a comforting, crowd-pleasing treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16
Calories 420 kcal

Ingredients
  

  • 3 cups zucchini (shredded )
  • 4 eggs
  • 2 ½ cups granulated sugar
  • 1 ½ cups vegetable oil
  • ½ tsp salt
  • ½ cup plus 2 tbsp unsweetened cocoa powder
  • 2 ½ tsp baking powder
  • 2 tsp baking soda
  • 3 cups all-purpose flour
  • chocolate frosting (for finishing)

Instructions
 

Step 1: Prepare Oven and Pan

  • Preheat oven to 350°F.
  • Grease and flour a large cake pan or 9x13-inch baking dish.

Step 2: Combine Wet Ingredients

  • In a large mixing bowl, beat together shredded zucchini, eggs, sugar, vegetable oil, and salt until well combined.

Step 3: Add Dry Ingredients

  • Add cocoa powder, baking powder, baking soda, and flour to the mixture.
  • Mix until fully incorporated and smooth.

Step 4: Bake

  • Pour batter into prepared pan.
  • Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Frost

Tips

  • Add 1 cup chopped walnuts or pecans for texture.
  • Stir in ½ cup chocolate chips for extra richness.
  • Substitute half the flour with whole wheat flour for a heartier crumb.
  • Add 1 tsp vanilla extract for enhanced flavor.
  • Sprinkle powdered sugar instead of frosting for a lighter finish.
  • Add 1 tsp cinnamon for subtle warmth.
  • Use a bundt pan for a more elegant presentation.
  • Reduce sugar slightly if using sweetened frosting.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 21gSaturated Fat: 3.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 240mgPotassium: 190mgFiber: 2gSugar: 38gVitamin A: 260IUVitamin C: 4mgCalcium: 90mgIron: 2mg
Keyword chocolate cake, classic recipes, comfort food, garden recipes, moist cake, summer baking, vintage baking, zucchini