When zucchini is at it's peak, grind a freeze about 2 1/2 cup portions. During winter when you want to bake zucchini cake or zucchini bread; defrost; drain off excess moisture and you end up with 2 cups of zucchini called for in most recipes.


  • 2 cups sugar
  • 3/4 cup butter or margarine
  • 3 eggs
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/2 cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup milk


Cream butter and sugar. Beat in eggs one at a time. Stir in zucchini and vanilla. Combine dry ingredients; add alternately with milk. Beat until well combined. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool; frost as desired.

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Chocolate Zucchini Cake