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Chocolate Zucchini Cake

This time of year everyone I know seems to have  zucchini coming out of their ears!  What to do with all of it?  I have been asking myself that questions often lately and I have two wonderful suggestions – the first being this delicious chocolate zucchini cake (which can also be made with summer squash) and the second being the recipe that follows this one, curried summer squash soup!


1/2 cup oil (I usually use safflower oil or olive oil, which I know seems funny for a cake but it is yummy)
1/2 cup melted butter
1 1/2 cups raw cane sugar

Stir well and add:

3 eggs (beaten)
1 Tbs. vanilla extract
1/3 cup buttermilk, sour cream or coconut milk

In a separate bowl, mix together:

2 cups flour (I have used rice flour before with great results, it’s just a little more grainy)
1/2 cup cocoa powder (dark chocolate is the best)
2 tsp baking soda
2 tsp. baking powder
1 tsp. salt

Slowly add flour mixture to liquid ingredients.

Once well mixed, stir in:

3 cups grated zucchini or summer squash
1/2 cup chopped nuts (optional)

Pour batter into a greased 13 x 9″ baking pan or two 6″ round cake pans.  Bake at 350 degrees for 40-50 minutes or until a tooth pick inserted into the middle of the cake comes out clean.

This cake turns out fabulously moist, light and fluffy.  I like to eat it with plain yogurt, preferably strained yogurt that is thick and creamy.  It is also good served with freshly whipped cream and fruit or topped with a lemon frosting.



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