web analytics

Volante Farms Chocolate Zucchini Cake

Preparation 00:15 Cook Time 00:50 Total Time 1:05
Serves 10     adjust servings

This unfussy, spectacularly good cake is adapted from the Volante Farms Cookbook. It's a great way to use up an abundance of zucchini and eat chocolate cake at the same time. 


  • 3 cups grated zucchini
  • 2 2/3 cups sugar, divided
  • 4 large eggs
  • 1 cup safflower or other neutral-tasting vegetable oil
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa powder, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3/4 cup semisweet chocolate chips
  • Powdered sugar, for dusting


Preheat oven to 325°F with a rack in the center. Butter or spray a 9-inch round cake pan (I have one like this, or try one of these) with cooking spray. Line the bottom of the pan with a circle of parchment paper and butter or spray that too. 

In a strainer, toss zucchini with 1 cup of the sugar and let sit for 10 minutes to drain. Use your hands to squeeze out all the liquid you can. In a mixing bowl, beat eggs with a fork, then beat in zucchini and oil.  Sprinkle in the flour, remaining 1 2/3 cups sugar, cocoa powder, baking soda, baking powder, cinnamon and salt. Use the fork to stir the dry ingredients together a bit and then incorporate into the wet ingredients, mixing gently until well combined. Stir in chocolate chips. Scrape batter into pan and spread evenly.

Bake for 40-50 minutes, until the center doesn't jiggle a tester comes out clean unless you hit a chocolate chip. :) Cool in pan on a rack for at least 40 minutes before removing from pan to cool completely.

Sprinkle with powdered sugar and serve at room temperature.


Recipe Notes

© 2017 Umami Girl. All rights reserved.