Rich and Moist Zucchini Cake

This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.

If you have never had zucchini cake, this is definitely a cake I recommend trying. And no – we promise!- you can’t taste the zucchini. It really just makes the cake so much more moist and delicious.

My mother-in-law used to make this for my husband when he was growing up and he requested that I make it. It was a huge hit. Who would have thought that a veggie would make a moist and delicious cake?

FAQs

  • Do you really not need eggs for this cake? No eggs. Really! The moisture from the zucchini is enough to ensure a dense, moist chocolate cake.
  • Do I need to peel my zucchini? No. If you finely shred your zucchini (we used a grater like this), you won’t be able to tell if it is peeled or not. You can peel it if you’d like to, but it’s not necessary.
  • Why is my cake so dry? Depending on where you live (the altitude, the humidity, etc.), you will need to take that into account for the recipe. At the lower altitude where I live, I usually have to add more flour. The mixture looked dry (see the picture after step 2 below) until I added the zucchini (I didn’t drain any of the water from it) and it turned into a perfect batter-like consistency.
  • Why is my cake so runny? See the above question – you may have to adjust! You can always squeeze the excess moisture from the zucchini if you’re worried about it being too wet, and add it in later if it’s too dry.

How to make chocolate zucchini cake

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
  3. In a smaller bowl, combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan. It should be the consistency of cake mix.
  4. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
  5. To make the frosting, melt together 6 tablespoons of cocoa and margarine; set aside to cool.
  6. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

Our New Cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Looking for more zucchini recipes?

Serves: 12

Rich and Moist Zucchini Cake

This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts (optional- I didn't use any)
  • Frosting:
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
  4. Frosting:
  5. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

Tags

Cuisines
American
Courses
Dessert
Cooking
Baking
Allergy
egg free
seafood free
sesame free
mustard free
7.8.1.2
1614
https://media.sixsistersstuff.com/recipe/rich-and-moist-zucchini-cake/


Be sure to not miss another recipe!

Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube

Did you know we have a Youtube Channel?

Zoodles are a new family favorite at our house. My kids think they are so fun to eat, they’re a great way to use up all your extra zucchini, and they taste so yummy in this salad. Watch how to make it, here:

Print Friendly, PDF & Email

Comment on this Recipe

40 Responses to “Rich and Moist Zucchini Cake”

  1. What a delicious cake! Looks so moist... Chocolate and zucchini- a perfect combination of flavors! Thank you so much for sharing!
    Found you through Cast Party Wednesday (Lady behind the Curtain), and LOVE your blog! Following you now :)

    Have a wonderful weekend!
    Tanja
  2. Michal Byrne
    ABSOLUTELY AMAZING! I made this cake yesterday and it was a huge hit! The cake it's self is one of the best I've ever had. The kids had no idea it had veggies in it! I also added two eggs and as someone else pointed out..the batter will seem to thick until you add the zucchini! Thank you so much for sharing!
  3. Nancy Grant
    I made this cake for our anniversary! I cut the recipe in half making one 8" layer cake and it Worked perfectly ! My husband loved it on our favorite red plate that says "You Are Special Today" thanks for this new recipe using some of our excess garden zucchini .....
    • Hi Kirsten, not sure what the problem could be. In the directions it says cook 25 to 30 minutes, or until the cake springs back when gently touched. Did you touch the cake to see if it springs back? Do you think your oven could be off as far as the temperature goes? My oven is off by 15 degrees. Sorry it didn't turn out for you! Cyd (mom of the Six Sisters)
  4. This is a GREAT recipe! I had all the ingredients in my house and was able to whip up a batch. I was concerned before adding in the zucchini b/c the mixture in the bowl looked so dry. It all came together beautifully. I followed the recipe exactly and they're awesome! I was anxious to eat/try them and share. I asked my husband what he thought and he said, "You can't taste the zucchini." The frosting is wonderful too! I'll keep this recipe handy!
  5. Stephanie
    There's got to be a typo in this recipe. I followed it exactly and ended up with a "batter" the consistency of damp sand. I'm wondering if it's supposed to use 1.5 cups of oil instead of .5 cups as listed. Something weird here. I added 2 eggs and used more like 3/4 cup of oil. Even still, the batter was very thick. I had to spread it over the bottom of my baking dish. It's in the oven now. Hope it turns out.
  6. Absolutely gutted. Follower this recipe tot he tee. Checked over and over again to make sure it was all correct. Something in your recipient is definitely missing. Needs correcting ASAP as people are wasting their time money and effort making this. It was more like a biscuit batter and I baked t thinking it would blend together but no. It came out the same as I put it in. So very annoyed I’ve wasted half of my morning with this.
  7. It’s odd that some people have had cakes that didn’t cook through (too moist?) whilst others had dry cake batter (this was my experience). Perhaps it depends on how much moisture your zucchini happens to have? I added enough water to make a loose batter. Other similar recipes add up to a cup of water. It turned out fine. This way the cake remains vegan.

Leave a Reply to Darlene

Click here to cancel reply.