Ooey Gooey Chocolate Zucchini Cake

chocolate zucchini cake


2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk


  1. Preheat the oven to 350°F.
  2. Combine the four, cocoa, baking powder, soda; set aside.
  3. With a mixer, beat together the butter and the sugar at medium speed until well blended. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla and zucchini.
  5. Alternately stir the dry ingredients and the milk into the zucchini mixture, beginning and ending with the dry ingredients.
  6. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
  7. Bake for 50-55 minutes, testing after 45 minutes as every oven bakes differently. Be sure to cook the cake in the pan for at least 15 minutes before turning out onto a wire rack or the cake is likely to come out in chunk — delicious nonetheless, but not exactly pretty looking for the time and effort.

When the cake has fully cooled, add 6 oz. semi sweet chocolate, 4 tbsp butter  and 1 Tbsp corn syrup to a small saucepan and stir over low heat until the chips have fully melted. Frost the cake and enjoy!

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