Chocolate Zucchini Cake

Put your garden to work in your kitchen!

Wendy Paul shares her recipe for a moist and tasty chocolate zucchini cake.

Chocolate Zucchinni Cake
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ cup dark cocoa
1 tbsp. cinnamon
2 cups grated zucchini
¼ cup vegetable oil
¾ cup sour milk or buttermilk
2 tbsp. vanilla paste or pure vanilla extract
Pinch of salt
1 cup brown sugar
2 eggs
Chocolate Ganache

In a large bowl, combine, flour, baking soda and powder, cinnamon and dark cocoa. Stir to combine and get the cocoa mixed evenly.

In a separate bowl, mix the grated zucchini, oil, milk, vanilla, salt, sugar and eggs.

Gently add the wet ingredients to the dry. Pour batter into 9″greased and lined baking pans or 9×13 pan. Bake at 350 degrees for about 25 minutes until the cake springs back when lightly touched. Remove from the oven and cool completely.

Remove from the oven and cool completely. Frost with Chocolate Ganache.

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