Every year I plant zucchinis in our backyard garden and every year I seem to end up with more than I can use, but this year has really been something else. I literally have a countertop full of zucchinis.
I’m not sure how I’ll use them all, but I do know many are going to be used to make my very favourite zucchini recipe of all time: Chocolate Zucchini Cake.
Whether or not you like zucchini, you will LOVE this recipe. And if your kids turn up their noses at vegetables, it’s a great way to sneak a little extra nutrition into their sweets!
Making Chocolate Zucchini Cake
The steps to making this cake are pretty much the same as for any cake. First, mix eggs, oil, and sugar.
Next, in a separate bowl, sift together all the dry ingredients: flour, baking soda, cinnamon, salt, and cocoa powder. The cinnamon is an unexpected addition to this cake that adds an extra special flavour, so even if you’re hesitant about it, make sure to give it a try the first time!
While the original recipe uses a jellyroll pan for the squares, I find it much more effective to double the recipe and pour it into three 13x9x2 inch cake pans instead. Since that means I need a full six cups of zucchini for my double batch, I always use my food processer to shred the zucchini rather than hand grating. If you have a food processor, I highly recommend using it for this recipe.
Finally, blend the dry ingredients into the egg mixture until well-mixed, then stir in the zucchini and vanilla. It may not look appetizing now, but just wait until it’s finished!
I use the disposable foil pans that are available at most grocery stores for this recipe, because they cost only a few dollars and give me the ability to freeze pan after pan of Chocolate Zucchini Cake without spending a fortune on bakeware.
Freezing Chocolate Zucchini Cake
In addition to being absolutely delicious, this chocolate zucchini cake freezes beautifully. The zucchini keeps the cake nice and moist even after months in the freezer and unlike some cakes and squares, these can even be iced before they are frozen so that your treat is ready to eat as soon as it’s thawed.
I have yet to meet anyone that doesn’t love this recipe; men, women and children of all ages find it absolutely irresistible. The squares taste a great deal like rich, fudgy brownies and the zucchini is undetectable.
The only downside? After doubling the recipe and making three big, moist, delicious cakes, I used a grand total of TWO zucchinis. One was a big one, but…well, what do I do with the other 27 zucchinis?
In the mood for a savoury snack instead of a sweet one? These Lightened Up Zucchini Chips from About a Mom are crispy and addictive!
And for those that just can’t get enough of any type of squash, this Pumpkin Cream Cheese Roll is another delicious dessert choice that’s easy to make and looks amazing!
If you have a surplus of zucchinis and you’re wondering how to use them, you really have to give this recipe a try. Having a few pans of these chocolaty treats in the freezer is always a good idea.
If you do try it, let me know how they turned out! I’d love to hear if your family loves this Zucchini Cake as much as mine does!
Chocolate Zucchini Cake with Chocolate Cream Cheese Icing
Moist and tender chocolate cake with the nutrition of added zucchini and an addictive chocolate cream cheese frosting!
Ingredients
Cake:
- 4 eggs
- 1 ½ cups vegetable or canola oil
- 2 cups sugar
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- ¼ cup cocoa
- 1 tsp. vanilla
- 3 cups grated zucchini
- 1 cup chopped nuts (optional)
Icing:
- 4 oz. cream cheese
- 1/2 cup butter, softened
- 2 tbsp. cocoa powder
- 2 cups icing sugar
- 1 tsp. vanilla
Instructions
Cake
- Beat together eggs, oil and sugar.
- In separate bowl, combine flour, baking soda, cinnamon, salt and cocoa until well mixed.
- Add dry ingredients to wet ingredients and mix well.
- Add vanilla, zucchini and nuts, if desired, and mix well.
- Pour into greased and floured 15x10x1 inch pan.
- Bake at 350 degrees for thirty minutes or until toothpick inserted into cake comes out clean.
Icing
- Cream butter and cream cheese together until light and fluffy.
- Stir in cocoa powder, then gradually blend in icing sugar until icing is smooth and creamy.
- Add vanilla and mix well. Spread on completely cooled cakes, or use a piping bag to cover cake with rosettes of icing.
Notes
Freezes well! Wrap tightly and freeze uncut for up to six months. A double recipe makes the perfect amount for three 9x13 pans; just bake for an additional 15-20 minutes.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 13.4gSaturated Fat: 3.2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 173mgCarbohydrates: 24.1gFiber: 1gSugar: 18gProtein: 1.9g
This recipe looks so good but I was wondering if salad oil is
Haha I never really realized I had included that wording! This recipe is based on one from a super old church cookbook in my collection, and back then they referred to vegetable oil as salad oil. I’ll update it so it’s more clear; thanks for pointing that out!
i love love love this cake. i too double it but i give the other 2 away. its so good i dont even put icing on it. but i think next time around i will try it with the pudding / cool whip icing just because its sooo easy to whip up and i can use different flavors for it.
That is so great to hear, Annette! I really need to take some new photos for this recipe because the cake is SO good that it deserves it. Lol And please tell me how you like it with the other icing if you try it; I love the idea of having a different flavour of icing! :D
We have a garden and in the summer I look for different ways to use all my zucchini. LOVE this cake! I have made it a 10 times at least and it is the first thing gone and I never bring it back home from a party.
That looks sooo good. I’m going to have to go get the zucchini and ingredients to make it.
Oh you’ll love it, Terra! Let me know how it turns out if you do make it! :)
Those looks really good. I’ve been making a lot of Zucchini stuff this year.
They really are Nicole! What have you been making? I’ve been wanting to try zucchini jam; I’ve heard great things!
You had me at chocolate….
okay, farmers market searches this week plums and zucchini!
Now THAT is going to be a delicious week! :)
These look soooo…..good, I’m going to make them this weekend and do as you suggested and double the recipe. Pinned it!!
Hurray! Let me know what you think, Monica! I have to say, I’m pretty addicted. ;)
Thanks for sharing the recipe, I may give this a try today!
You’re welcome, Michelle! If you do, you’ll have to let me know how you like it! :)
Finally got me, ingredients and time all together yesterday and made the cake. I really like it and hubby ate it too. Please nobody tell him his cake had veggies in it! LOL
lol! My hubby loves it too; he just ignores the fact there’s veggies in it! ;)
totally pinning this and making them soon! I love that you have a garden in your yard, so handy! So doubling the recipe makes 3 9×13’s right?
Thanks Jen, I love it too! Saves us so much on food in the summer. :) Yup, that’s exactly right! I ALWAYS double it and make three 13x9s, but I thought I should put the original recipe too for those that aren’t as totally obsessed by cake as my family is! lol