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Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake, by , is from The Mckinney Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Mckinney


2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
1/4 chocolate chips
I like to add nuts

Bake at 350
50-55 minutes, check with toothpick
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.
Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended.
Stir in zucchini.
Add the optional nuts here if you like them.
Sprinkle with chocolate chips,
Transfer to two 8x4-in. loaf pans coated with cooking spray.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can eat the entire cake or you can share it. In our garden, we used to have a huge amount of zucchini and needed to do something with the extra. The recipe was to fool the kids. Tasted like chocolate cake but was full of veggies.

Another winner. Make it almost like the recipe, except add a handful of chocolate chips and walnuts. Use Hershey's Special Dark Dutch cocoa. I also kept the peel on the zucchini for added nutrition. It looked weird going into the batter, but you didn't even notice it once baked. Moist and delicious.




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