Best Chocolate Zucchini Cake

    1 hour 10 minutes

    This is a moist but not too sweet chocolate vegetable cake that is easy to make and a great way to use up extra zucchini!

    834 people made this

    Makes: 1 cake

    • 2 cups (250g) plain flour
    • 375g caster sugar
    • 65g cocoa powder
    • 2 teaspoons bicarb soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 4 eggs
    • 350ml vegetable oil
    • 100g chopped walnuts
    • 340g grated zucchini

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm baking tin.
    2. In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared tin.
    3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. Cool cake completely before icing with your favourite icing.

    Watch a video of it being made…

    Chocolate Zucchini Cake
    Chocolate Zucchini Cake

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    Reviews and Ratings
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    Reviews in English (755)


    Very moist delicious cake. Changed 350g vegetable oil to 225g organic cold pressed avocado oil for a healthier choice and it came out superb ;-)  -  02 Apr 2015


    Easy and delicious!  -  06 Mar 2015


    Lovely recipe but I cut the oil down to one cup. It was still a very moist cake. Also, to avoid a possibly bitter cake I peeled the green off half of my zucchini. Finally, the batter seemed dry so I let it sit for 10 minutes before pouring into the tin. This gave the zucchini time to release it’s water into the batter then I gave it a final mix and into the tin it went. It turned out delicious.  -  12 May 2018