Elizabeth's Chocolate Zucchini Cake

Recipe by NitaD

I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

Top Review by Sticky Bun Lady

I was literally in a panic today when I realized that I had not saved this recipe to my cookbook when I first made it, and I couldn't find it when I searched!! That should tell you something. This is THE BEST ZUCCHINI CAKE EVER. My kids beg me to make it, my best friend tries to bribe me to make it; it is just that good. While you can't taste the zucchini, it adds a wonderful dimension to this cake and becomes almost ganache like in texture. It is simply delicious.

Ingredients Nutrition


  1. Melt chocolate, oil and butter at low heat.
  2. Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
  3. In another bowl sift together flour, cocoa, soda, baking powder and salt.
  4. Mix all ingredients alternating wet and dry.
  5. Finally add zucchini.
  6. Bake in greased and floured Bundt pan at 350 degrees F.
  7. For 40-60 minutes or until straw comes out clean.

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