Moist Zucchini Chocolate Cake (Dairy/Egg-Free)
A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!
Servings 12
Ingredients:
1/2 cup vegetable oil (can use canola oil)
1-1/2 cups white sugar
1 tablespoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened coco powder
1-1/2 teaspoons baking soda
1/2 teaspoon cinnamon, optional (cinnamon lovers add it in)
1 teaspoon salt
2 cups shredded zucchini
Instructions:——————————————-
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan.
In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.
In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.
Transfer/spread into the baking pan.
Bake for 25-30 minutes.
Posted on recipezazz.com
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My children and I loved this chocolate zucchini cake. It’s a great way to use some of the zucchini from the garden.
Wonderful chocolate cake! This cake doesnt rise as much as a regular cake but it is very moist and great tasting. I did add the cinnamon and used an extra large zucchini to get two cups. With the cinnamon added there was a bit of a spice cake flavor but it went along well with the chocolate. I did make frost the cake with Kitten’s chocolate buttercream frosting and wow, what a treat! Will definitely make this cake again!