Samsung Food
Log in
Use App
Log in
Pamela McAleer
By Pamela McAleer

CHOCOLATE ZUCCHINI CAKE

6 steps
Prep:20minCook:1h
Who knew garden veggies could be this indulgent? Chocolate Zucchini Cake is the ultimate sneaky treat—moist, rich, and deeply chocolaty, with grated zucchini adding a tender crumb and subtle sweetness. You won’t taste the greens, but you’ll love the texture they bring. Whether topped with a silky frosting or a drizzle of ganache, this cake proves that vegetables and dessert can be deliciously compatible.
Updated at: Wed, 30 Jul 2025 19:20:45 GMT

Nutrition balance score

Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
25
High

Nutrition per serving

Calories260.6 kcal (13%)
Total Fat11.7 g (17%)
Carbs37.4 g (14%)
Sugars24.1 g (27%)
Protein3.2 g (6%)
Sodium78.5 mg (4%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Preheat oven to 350°F (175°C). Grease a 9x12-inch baking pan.
Step 2
2. Mix wet ingredients: In a large bowl, cream butter, vegetable oil, sugar, and cocoa until fluffy. Add eggs one at a time, beating well. Stir in sour milk and vanilla.
Step 3
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon.
Step 4
4. Bring it all together: Gradually add dry ingredients to the wet mixture. Fold in grated zucchini until evenly distributed.
Step 5
5. Bake for 45–60 minutes or until a toothpick inserted into the center comes out clean.
Step 6
6. Cool in pan before slicing. Serve as-is or top with chocolate frosting or a sprinkle of powdered sugar.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!