Chocolate Zucchini Cake

Total Time
52 min
12 min
40 min
Zucchini cakes are a great way to use abundant summer squash from the garden or from the supermarket.


all-purpose flour

2¾ cup(s)


1 cup(s), granulated

packed brown sugar

1 cup(s), light

unsweetened cocoa powder

½ cup(s), or sweetened

baking soda

1 tsp

table salt

½ tsp

fat free skim milk

¾ cup(s)

canola oil

½ cup(s)


4 large

vanilla extract

1½ tsp

uncooked zucchini

2½ cup(s), grated

powdered sugar

tsp, (optional)


  1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray, then sprinkle lightly with flour.
  2. Combine the flour, granulated sugar, brown sugar, cocoa, baking soda, and salt in a large bowl.
  3. Combine the milk, oil, eggs, and vanilla in a medium bowl; whisk until blended. Stir the milk mixture into the flour mixture until all of the flour is just moistened.
  4. Stir in the zucchini just until blended. Pour the mixture into the baking pan. Bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cool in the pan on a rack 15 minutes. Remove from pan and let cool on the rack 30 minutes. Sprinkle with confectioners’ sugar, if using. Cut into 24 squares. Yields 1 square per serving.


To enjoy zucchini cake long after summer has passed, wrap individual squares in foil, place in a zip-close freezer bag (remember to label the bag), and freeze for up to six months.It is also a great way to add moisture to a cake while cutting back on the amount of fat used. Try this chocolate version for a real treat.

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