Chocolate Zucchini Cake

By Jeanie Rose | Summer Squash

May 18

Chocolate Zucchini Cake at FreshBitesDaily.comDo you revel in the many ways you sneak zucchini into your menus? If you grow your own zucchini then you already know how you have to stay ahead of the crop. One of the easiest ways of incorporating zucchini in you dishes is to use overgrown zucchini that has been grated or ground. Who would expect grated zucchini in a chocolate cake? This recipe has been adapted from the little zucchini cookbook put out by Wilderness House.

The cake is rich in chocolate flavor and dense. The surprise of cinnamon makes the flavor bright and unusual. Enjoy it without frosting — it is that good. If you need something more festive, try a creamed cheese frosting. The mellow cheese makes a fine complement to the chocolate. No one will ever suspect your secret “green” ingredient.

Chocolate Zucchini Cake Ingredients

Dry Ingredients

  • 2 1/2 cups freshly ground spelt flour
  • 1/2 cup cocoa or carob powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Moist Ingredients

It is important that these ingredients all be room temperature or the coconut oil will harden making it impossible to get an even mix in the batter.

  • 3/4 cups melted coconut oil
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 cups grated zucchini
  • 1/3 cup milk

Chocolate Zucchini Cake Steps

Chocolate Zucchini Cake at

  1. Preheat oven to 350 degrees.
  2. Butter a 9×13 baking dish.
  3. Mix together the dry ingredients in one bowl. Mix thoroughly.
  4. Mix the moist ingredients in a second bowl. Mix thoroughly. Remember it is important that these ingredients be at room temperature.
  5. Pour into butter baking dish and place in heated oven.
  6. Bake for about 40 minutes. Pay attention to what your nose is telling you. Your cake could finish sooner than this. Use a toothpick to check for doneness. If the toothpick has batter clinging to it, keep baking.
  7. Cool and enjoy. This freezes well and is a pleasant addition to the lunch box.

Creamed Cheese Frosting (optional but delectable)

Cream together 1/2 cup soft butter with 1/2 cup soft creamed cheese. Add powdered sugar to a good spreading consistency. Add 1 teaspoon vanilla extract. Beat well. Frost the cake and keep in a cool place or the frosting could melt.

This post was shared at Gooseberry Patch’s Round-Up of Sweets.

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Connie K
12 years ago

This looks delicious…and I still have zucchini from last year in my freezer. Can I use regular or whole wheat flour instead of spelt?

Thanks for posting.


Amanda Rose
12 years ago
Reply to  Connie K

Yes, Connie, wheat will work fine.

12 years ago

Looks yummy! I don’t have any zucchini in my freezer right now, though I may have some shredded carrots to use up.

Between steps 4 & 5, I’m assuming that we combine the contents of the 2 bowls before pouring into the buttered baking dish?

12 years ago

This looks so wonderful! Makes me wish I had a huge stack of zucchini so I could make some.

12 years ago

I think everyone’s brains are on zucchini these days. I just made a chocolate zucchini cake with espresso cream cheese icing a few days ago. I like that you used spelt flour and coconut oil!

12 years ago

I made this tOnight and snuck in the zucchini. Silly me, i slumped on the sugar, which I should not have done, but the kids ate it anyways! I added dark organic chocolate chips and baked the lot as muffins. I will make this again! Thanks for the recipe.

Kelly Stockstill
Kelly Stockstill
12 years ago

It sounds delicious, but I can’t have sugar. Is there any substitutions that would make this work?

Tina "The Book Lady"
12 years ago

I’m so hungry & you HAD to share this! LOL I’m following you from one of the hops – would LOVE a follow back when you have a chance!

Tina “The Book Lady”

Lea H @ Nourishing Treasures

This looks so delicious!

Thank you for your submission on Nourishing Treasures’ Make Your Own Monday link-up.

Check back soon to see if you were one of the top 3 featured posts! 🙂

Mom Blog Society
12 years ago

Visiting from Melt In Your Mouth Hop. Please return the favor. Also, Mom Blog Society is looking for recipes to feature on our site. We would love to feature you blog. Come on over if you are interested, I will be watching for you. You Can be featured more than once TOO!

12 years ago

Never would have thought to mix the two – what a delicious way to get the kids to eat vegetables!

Amanda Rose
12 years ago

I think the particular fascination with zucchini is the ridiculous amount you can end up with through the summer. It’s also mild in flavor and disappears in the recipe

11 years ago

Can I use coconut crystals for the brown sugar? Should I decrease the portion if I substitute the coconut crystals? I’m surprised you have a recipe that calls for brown sugar….

Amanda Rose
11 years ago
Reply to  Belenda

I’ve never used coconut crystals, so I have no idea. We use sucanat for brown sugar. It’s still sugar, but at least it has some minerals in it.

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11 years ago

I can’t use grains. How much coconut flour or almond flour would substitute? Thanks in advance.

10 years ago

I assume I can sub cacao for cocoa or carob powder?

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