Elizabeth's Chocolate Zucchini Cake

Total Time
Prep 20 mins
Cook 40 mins

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.

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.


Most Helpful

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.

Sticky Bun Lady October 07, 2010

We loved this dark and chocolaty cake! So rich tasting and moist. I tried to lessen the fat content by skipping the butter and using only 3/4 cup of canola oil. I also used 6 egg whites, and it still came out moist and delicious! I also drizzled vanilla icing on while warm. Thanks for a great recipe.

Hazeleyes July 22, 2008

Moist and dense. I like a cake with some heft. Baked in a deep 9x13 for about 45 minutes. Covered with a cooked chocolate frosting and toasted walnuts. YUM!

rmajor August 10, 2016

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