More Chocolate Zucchini Cakes

Zucchini never ends.  Once the harvest starts, it mushrooms until the first frost.  It’s a good thing I like zucchini.

We live in a rural community where there are lots of gardens and lots of zucchini.  Someone at church said, “Lock your car or someone will “gift” you zucchini.”   We don’t mind; we just take it to work and make more chocolate zucchini cake.

Our customers don’t mind.  “This is fabulous.  You can’t even tell that it has zucchini in it.”  Someone else said, “Finally.  I’ve found some zucchini that I like.”  His buddy said, “Yeah, we’re going to have zucchini for dinner.”

We’ve got some great zucchini cake recipes.

  • Another chocolate zucchini layer cake made with a mix
  • Another chocolate zucchini cake made from scratch in a 10 x 15-inch pan
  • An old-fashioned chocolate zucchini cake made in 9 x 13-inch pan.

Chocolate Zucchini Layer Cake from a Mix

The chocolate zucchini layer cake that we posted last week was remarkably good but we wanted a larger layer cake.  We used Dad’s Favorite Chocolate Fudge Cake Mix which is larger cake mix, quite a bit bigger than the mixes that you find in the store and denser and moister.  And it has chocolate pieces in the mix.  We added nuts and zucchini.

When we developed this recipe, we kept increasing the zucchini and decreasing the liquids until we had it loaded to the max with zucchini.  The zucchini disappears into the chocolate cake but the more zucchini, the moister and denser it is.  And when you get it to the max, there is so much zucchini that it doesn’t hold together well and you can’t make a shapely layer cake.  We dropped back a half cup from the max and had a perfect two-layer cake.

We put Bavarian cream between the layers.  With the Bavarian cream between th3e layers, the cake was incredibly moist and yet held its shape and was attractive.   We used pecans and frosted it with premade fudgy frosting.  The folks in the store loved it.

Chocolate Zucchini Two-Layer Cake

1 Dad’s Favorite Chocolate Fudge Cake Mix
1/2 cup vegetable oil
2 cups fresh grated zucchini
1 cup chopped pecans
4 eggs

Premade Bavarian cream

Premade fudge frosting

Preheat the oven to 325 degrees.

  1. Prepare two nine-inch pans by greasing or lining them with parchment paper.
  2. In your stand-type mixer, beat the cake mix, oil, eggs, and zucchini for about three minutes.  Fold in the pecans.  Scrape the batter into the prepared pans.
  3. Bake for 27 to 30 minutes or until done.  Let the cake cool in the pans on a wire rack.
  4. To fill and frost the cake, place one layer on a cake stand.  Squeeze and spread a layer of Bavarian cream about 1/4-inch thick onto the cake layer.  Place the second layer on the Bavarian cream.  Frost the cake.

Chocolate Zucchini Cake from Scratch

This cake is made in a 10 x15-inch pan.  It’s very good and made with Ramstadt Breda Rich Dark Cocoa which has three times the cocoa butter of the most popular store brand.

2 1/4 cups all-purpose flour
1/2 cup Ramstadt Breda dark cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk powder
1/2 cup water
2 cups grated zucchini
1 cup mini semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325°F.

  1. Grease a 10 x 15-inch baking pan or line with parchment paper.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
  3. In your stand-type mixer, cream the sugar and butter together.  Add the eggs one at a time, beating well after each addition. Add the vanilla and zucchini.
  4. Starting with the dry ingredients, mix in dry ingredients alternately with the water in two or three additions.
  5. Fold in the chocolate chips and nuts. Pour the batter into the prepared pan.
  6. Bake until done, about 40 to 45 minutes. Cool on a wire rack.  Frost as desired.

Kelli’s Old-Fashioned Chocolate Zucchini Cake

Kelli Tracy, who works in our test kitchen, has been making this chocolate zucchini cake for years.  It’s a hand-me-down recipe and has been around for years.  She was generous enough to share this with us.  It is dense, almost like brownies.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup Ramstadt Breda Rich Dark Cocoa
1 1/4 cups granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup water
2 cups grated zucchini

Preheat the oven to 350 degrees.  Grease or line with parchment paper a 9 x 13-inch pan.

  1. Mix the dry ingredients together.
  2. Add the vegetable oil, vanilla, water, and grated zucchini.  Mix well.  Scrape the batter into the prepared pan.
  3. Bake for 30 minutes or until done.  Cool on a wire rack.  After cooling, frost as desired.

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