Chocolate Zucchini Bling Cake

This dark chocolate cake would never lead you to believe it was made with a vegetable. This was made with frozen zucchini from last summer’s garden, which we grated in the food processor. The recipe is below 🙂 4.5 Blings

~ April & Sylvia

Chocolate Zucchini Cake Recipe


  • 2 1/2 cups regular all-purpose flour, unsifted
  • 1/2 cup cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup Crisco
  • 1/2 cup sugar
  • 10 packets Stevia powder
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 3 cups coarsely shredded zucchini
  • 1/2 cup milk
  • 1/4 cup dark Rum
  • 1 cup chopped walnuts or pecans
  • 1/4 teaspoon each of Allspice, Ginger, Cardiamin, and Cloves
  • Glaze (directions follow)


Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, Allspice, Ginger, Cardiamin, Cloves, and cinnamon; set aside.
2 With a mixer, beat together the butter, Stevia and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, rum, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake. Glaze: Mix together 1/4 cups powdered sugar, 1/2 cup melted chocolate chips, 1 teaspoon vanilla, and 1/4 cup dark Rum. Beat until smooth. Pour onto cake while still warm.

Chill cake before serving. Makes 10-12 servings, NOT! Try 6 pigs realistically.

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