Chocolate Zucchini Cake

60 minutes
15 minutes

This cake is a perfect way to use some of that summer zucchini. Plus, what better way to enjoy your vegetables than as cake?!


  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (170 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) ground flax
  • 2 tsp (10 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 tsp (5 mL) ground cinnamon
  • 4 eggs
  • 3/4 cup (175 mL) canola oil
  • 3/4 cup (175 mL) unsweetened applesauce
  • 3/4 cup (175 mL) chocolate chips
  • 3 cups (750 mL) grated zucchini


  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a Bundt pan; set aside.
  3. In a medium bowl, stir together the flour, sugar, cocoa, flax, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce; mix well. Fold in the chocolate chips and zucchini until they are evenly distributed. Pour into the prepared pan.
  4. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool cake completely before adding your favourite frosting, or dusting with icing sugar.


If you are a fan of walnuts, they make an excellent addition to this cake. Add 1/2 to 3/4 cup when you mix in the chocolate chips and zucchini.

If you don’t have a bundt pan, you can also bake this in a 9×13-inch baking pan at 350°F (175°C) for 50-55 minutes.



Recipe courtesy of

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