Chocolate Zucchini Cake

by Todd Leonard CEC on June 23, 2015
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


If there's a healthy chocolate cake out there, it's one with zucchini! You've got to try this!

Serves: 20

Prep Time: 70 min

Cook Time: 45 min

Total Time: 115 min

Total Time:
Prep Time:
Cook Time:
115 min
70 min
45 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1/2 c. butter, softened
  • 1 c. oil
  • 1 3/4 c. Cane Sugar
  • 2 tsp. THRIVE vanilla powder
  • 1/2 c. buttermilk
  • 4 tbsp. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix
  • 1/4 c. water to mix w/ eggs
  • 2 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1/2 tsp. salt
  • 1 tsp. Baking Soda
  • 5 tbsp. cocoa powder
  • 1 tsp. cinnamon
  • 2 c. THRIVE Zucchini - Freeze DriedTHRIVE Zucchini - Freeze Dried crushed into small pieces and reconstituted as directed on can
  • 6 oz. chocolate chips
  • 1 c. chopped pecans

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  1. Preheat oven to 375 degrees. Grease and flour 9x13 pan. (or start coals if using Dutch oven. 26-28 coals will be needed).
  2. Cream together butter, oil, sugar and vanilla.
  3. Add eggs and water together. Mix well until blended. In separate bowl, add buttermilk to reconstituted eggs and mix well.
  4. Mix the egg/buttermilk mixture with the butter mixture until well blended together.
  5. Fold in the remaining ingredients except the pecans and chocolate chips. Mix well until combined.
  6. Pour into pan or in 12-inch dutch oven.
  7. Top with chocolate chips and pecans.
  8. Bake 45 minutes or until toothpick comes out clean. If using Dutch oven, place 17-18 coals on top and 7-9 on bottom.