Spiced Chocolate Zucchini Cake – Submitted by D. Flinner, of Canton, Ohio.

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  • 2 1/2 cups unsifted flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup margarine, softened
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 eggs
  • 2 cups grated, unpeeled zucchini
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • Cream Cheese Frosting


  1. Preheat oven to 350°.
  2. Grease and flour two 9-inch round cake pans; set aside.
  3. Mix flour, cocoa powder, baking powder, baking soda and salt.
  4. In a large bowl, cream margarine, sugar, cinnamon and nutmeg until fluffy.
  5. Add eggs one at a time; mixing well after each addition.
  6. Stir in zucchini and vanilla; mix well alternately adding dry ingredients with milk beginning and ending with flow mixture using 1/3 of milk at a time.
  7. Beat until well blended after each addition.
  8. Pour batter evenly into prepared pan.
  9. Bake until a cake tester inserted in center comes out clean, about 30 minutes.
  10. Let stand 5 minutes.
  11. Turn out on a wire rack to cool completely.
  12. Frost with a Cream Cheese Frosting.

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