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Chocolate Zucchini Cake

Bec Lloyd
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup canola oil - any light vegetable oil will do
  • 1/2 cup caster sugar
  • 1/2 cup firmly packed brown sugar
  • pinch salt
  • 1/2 tsp cinnamon - optional
  • 1/2 cup cocoa powder
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 1/2 cups About one and a half cups of packed grated zucchini


  • Preheat oven to 160°C fan forced, or the equivalent in your oven
  • Spray and line a rectangular loaf tin with baking paper.
  • Put the eggs, oil, vanilla, sugars, salt and cinnamon in a mixing bowl and whisk together until combined.
  • Sift in the cocoa powder, flour, and baking powder. Using a spoon or spatula, lightly fold the dry mixture into the wet mixture until combined.
  • Add the zucchini and mix it through.
  • Pour into the tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
  • Sit in the tin for five minutes, then turn upside down onto a rack to cool
  • Great to eat warm, or let it cool completely and add icing.


Serving: 8g
Keyword cake, Chocolate, recipe, zucchini
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