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Add an unexpected zucchini flare to your classic chocolate cake. This recipe is one for the books!


Chocolate Zucchini Cake. Ingredients

  • 2-1/2 cups unsifted flour
  • 1/2 cup baking cocoa
  • 2-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange rind
  • 2 cups coarsely shredded zucchini
  • 1/2 cup reduced fat milk
  • 1 cup chopped nuts
  • 1/2 cup sifted powdered sugar



  1. Preheat oven to 350oF. Grease and flour a 10-inch tube or bundt pan.
  2. Combine the first 6 ingredients in bowl; set aside.
  3. Cream butter with sugar until creamy. Add eggs one at a time, beating well 
    after each addition. Stir in 2 teaspoons vanilla, orange rind and zucchini. 
  4. Add dry ingredients alternately with half cup milk, mixing well after each 
    addition. Fold in nuts.
  5. Pour into prepared pan. Bake at 350oF for about 1hour. Cool in pan for 15 
    minutes. Remove to wire rack to cool completely.
  6. Sift powdered sugar over cooled cake.


Serves 16.



Nutrition Facts  
Servings per recipe: 16   
Calories: 332  
Calories from fat: 135   
  % Daily Value*
Total Fat: 15g 23% 
Saturated Fat: 6g 31%
Cholesterol: 58mg 19% 
Sodium: 345mg  14% 
Carbohydrate: 47g 16%
Dietary Fiber: 2g 9%
Protein: 5g 9%
Vitamin A: 9%
Vitamin C:  3%
Folacin: 4%
Calcium: 7%
Iron: 10%
Potassium:  4%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. 


Modified from original source: Flavor of Nashville, Home Economists in Home and Community, 1996, P.O. Box 50484, Nashville, TN 37205-0484 


Barbara Brown, Food Specialist 
Oklahoma Cooperative Extension Service

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