Chocolate Zucchini Cake

After the children came in from their daily “garden check,” my kitchen counter was overflowing with squash.  So, in order to gain back some counter space, I set about trying to use as many zucchini as possible for our Fourth of July barbecue today.  After enjoying delicious grilled squash, we all settled back and awaited dessert… chocolate zucchini cake.  Let me warn you, at no point while eating this dessert will anyone say, “Hmm… what is that secret ingredient?  Could it be squash?”  If it weren’t for the fact that I shredded the zucchinis myself, I would never believe that this yummy chocolate cake contained that dark green veggie.

My friend Melissa emailed me her mother-in-law’s recipe to try but, unfortunately, it was missing an ingredient – sugar.  I googled chocolate zucchini cake, trying to find a recipe that looked vaguely familiar and actually came across A LOT!  Who knew chocolate zucchini cake had such a following?  The following recipe is kind of a compilation of a few versions that looked yummy to me – but my first thanks goes out to Mrs. Vullo for her inspiration!


1/2 cup butter (softened)
1/2 cup oil (I used canola)
2 cups sugar
1 teaspoon vanilla
2 eggs
6 ounces yogurt (vanilla or plain)
2 1/2 cups flour
1/2 cup cocoa powder (unsweetened)
2 tablespoons Trader Joe’s instant coffee
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups grated or shredded zucchini (use your food processor!)
1 cup chocolate chips (divided)


1. Combine softened butter, oil, sugar, and vanilla in your mixer.  Mix well.  Add 2 eggs and yogurt.  Mix again.

2. Combine flour, cocoa powder, instant coffee, baking soda, baking powder, salt, and cinnamon in a large bowl.

3. Gradually add the flour mixture to the creamed mixture in the bowl.  Continue mixing.

4. After the batter is well mixed, add the shredded zucchini and 1/2 cup of the chocolate chips.  Stir gently.

5. Spread evenly in a greased 9 x 13 baking pan.  Cook at 325 degrees for about 40 minutes.


This glaze is optional but absolutely delicious (and easy).  Combine 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla.  Blend.


Categories / Search

Instagram Feed

Pinterest Feed


Posted in ,

Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top