Chocolate Zucchini Cake Recipe #SundaySupper

Chocolate Zucchini CakeI jinxed myself. I said at work a bit back that I really don’t like zucchini. And then that very evening, the evening that I forgot to customize my CSA box I got a bunch of zucchini. DOOMED! But fear not, zucchini is great masked with chocolate. So I decided a “healthy” cake was in order. Take that zucchini! You will not foil my plans to take over the world. This #SundaySupper is all about picnics (so many holidays coming up) and this is a perfect picnic cake. No icing to smoosh so it’s quite portable. You can even cut it up beforehand but if you have a group it’s always fun to dig in right on the blanket. Don’t even need a fork!

Chocolate Zucchini Cake-2Dramatic enough? If you don’t feel like blending your zucchini you can shred it for this recipe. I used to always just shred but this time I tried it in the blender and I love that the texture really disappears. It makes for a watery batter but works out in the end.

Chocolate Zucchini Cake-4


Chocolate Zucchini Cake Recipe


  • 1 Cup  pureed zucchini or two medium zucchini shredded
  • 8 Tbsp margarine softened
  • 2 3/4   Cups all purpose flour
  • 1/4   Cup unsweetened cocoa sifted
  • 1 1/4 tsp  baking soda
  • 1 tsp  salt
  • 2  Tbsp powdered egg replacer
  • 3/4  Cup granulated sugar
  • 1/2 Cup coconut oil melted
  • 1 tsp  vanilla extract
  • 1/2 Cup  unsweetened almond milk
  • 2 Tbsp  chocolate chips
  • 2 Tbsp  confectioners sugar


  • If using grated zucchini squeeze out as much water as possible using a cheesecloth. Transfer zucchini to a bowl and set aside. If you are pureeing the zucchini you can add the zucchini and almond milk to a blender and blend.
  • Preheat oven to 325º. Grease a deep 9" cake pan or spring form pan. Sift flour, cocoa, baking soda, salt and egg replacer together into a mixing bowl and set aside.
  • Beat together the margarine and granulated sugar  in a large bowl with an electric mixer on medium speed until fluffy.
  • Add coconut oil, beating well. Add the vanilla, reduce speed to low, and beat in flour mixture and almond milk (with or without zucchini) in alternate batches. Stir in reserved zucchini if you were using grated zucchini.
  • Pour batter into prepared pan  and sprinkle with chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes - 1 hour.
  • Remove from oven and set aside to cool completely. Invert onto a plate and dust with powdered sugar.






Sandwiches and Wraps


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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