chocolate zucchini cake
Prep time
Cook time
Total time
Add vegetables and whole grains to your cake for a guilt free dessert!
Serves: 24
For the cake:
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1¼ cups sugar (add ½ cup more for sweeter cake)
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract (yes, tablespoon)
  • 2 large eggs, room temperature
  • ½ cup sour cream or buttermilk
  • ¾ cup dutch processed cocoa or natural cocoa
  • zucchini, shredded (4 cups)
  • 1.5 cups white whole wheat flour (6 ounces)*
  • 1 cup oatmeal flour (3.25 ounces)*
  • ½ cup chocolate chips, semi-sweet
For icing:
  • 1 to 2 cups chocolate chips, semi sweet
For topping:
  • Chopped nuts, whipped cream, chocolate syrup, or ice cream (optional)
  1. Preheat the oven to 325 degrees
  2. Grease and flour a 9 by 13 baking pan and set aside
  3. Combine the oat and whole wheat flours and set aside
  4. In the bowl of a standing mixer, combine the salt, baking powder, baking soda, vanilla extract, sugar, and oil and mix until well combined.
  5. Add the eggs and beat on medium speed for 3 minutes
  6. Add the sour cream and flours (oatmeal and whole wheat) alternately beating only until incorporated.
  7. Fold in the zucchini followed by the ½ cup of chocolate chips
  8. Spoon mixture into the prepared baking pan and bake for 30 to 35 minutes just until set.
  9. Slide the cake out of the oven and then top with 1 to 2 cups of chocolate chips
  10. Slide cake back into oven and then bake for an additional 5 to 10 minutes until cake tester comes out clean
  11. Note: chocolate chips will soften but not completely melt. You must gently spread the chips out with a spatula after the cake is finished.
  12. Cool and top with nuts, whipped cream, chocolate syrup, or ice cream (optional)
* or use 2.5 cups all purpose flour
Recipe by Feeling Foodish at