clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Super Moist Chocolate Zucchini Cake

  • Author: Mavis Butterfield



Ingredients for the Cake

1 1/2 cups all purpose flour
1/2 cup semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup extra virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
2 cups zucchini, shredded and squeezed dry.

Ingredients for the Frosting

1/3 cup semisweet chocolate chips
1 teaspoon honey
1 teaspoon extra virgin oil


Preheat oven to 350 degrees.

Coat the inside of a 9 inch pan with butter or cooking spray, dust with flour and tap out the excess.

Mix all the dry ingredients together {except the chocolate chips} in a large bowl and set aside. Combine the eggs, olive oil and vanilla together in a large mixing bowl. Slowly add the dry ingredients to the wet and mix until smooth {about 2 minutes}. Fold in zucchini and chocolate chips. Pour into greased pan and bake for 30 to 35 minutes or until a toothpick inserted to the center of the cake comes out clean.

Transfer to a baking rack and cool completely.

Directions for the frosting

In a small microwavable bowl add chocolate chips, honey and olive oil. Stir to coat and then microwave at 30 second intervals until melted. Spread over cake. Cut cake. Stuff in face.  Happy Happy Joy Joy this cake is flippin’ delicious!