Chocolate and zucchini cake recipe

Posted in Recipes.

Anyone who grows their own zucchinis – or is the neighbour of someone who does – knows there’s a time when you’re inundated with the green skinned suckers. With that in mind, tuck this wonderful cake recipe into the repertoire – it’ll not only use up a couple of zucchinis, you’ll feel better about devouring that extra slice of chocolate cake. It has vegetables in it, after all!

0/5 (0 Reviews)

  • Makes : 1
  • Prep time : 15 mins
  • Cooking time : 1 hr

  • 2 cups plain flour
  • 380g caster sugar
  • 70g cocoa powder
  • 2 teaspoons bicarb soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1½ cups vegetable oil
  • 350g grated zucchini


  • Preheat the oven to 180°C. Grease and line a 20 x 30cm baking tin (medium roasting size).
  • In a mixing bowl, add the flour, sugar, cocoa, bicarb soda, baking powder, salt and cinnamon. Stir to combine.
  • Add the eggs and oil and mix well with an electric beater.
  • Fold in the grated zucchini until it’s evenly mixed through the batter.
  • Pour the mix into your prepared tin and bake for 50 to 60 minutes, until a skewer comes out clean when inserted into the centre of the cake.
  • Let the cake cool in the tin for five minutes before gently turning out onto a wire cooling rack.
  • When completely cooled, sprinkle with icing sugar or cover with chocolate icing and decorate to your heart’s content.


  • This is a fantastic sheet cake – perfect for school holidays or parties. 
  • The best bit about this cake is that the zucchini disappears so your kids are none the wiser to the hidden veg. So clever.
  • Make sure to browse our recipe archives for more great meal ideas and treats to try.

Get more babyology straight to your inbox