Rich and Moist Zucchini Cake

Our zucchini plants are out of control! We eat zucchini with at least 2 of our meals each day. I have had to get really creative with how I use it. My mom-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? 🙂

Serves: 12

Rich and Moist Zucchini Cake

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 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)
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract


  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. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, 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.


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39 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!
  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.

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