• Serves 12
  • Makes 12 - 14
  • 60 minutes
  • Difficulty Medium
  • 8 Ingredients
  • Love


A pudding cake with the added goodness of veggies.

The batter can also be spooned into muffin cups for a muffin pan or into a miniature loaf pan.

Omit walnut meal and use sunflower seeds, if making for school lunch box treats.

Ingredients (serves 12 | makes 12 - 14 Servings.)

  • 2 Cups Zucchini, grated or blitzed in the chopper
  • 1/2 Cup Walnuts, ground to a coarse meal
  • 1/2 Cup Vegetable Oil
  • 1.5 Cups Raw Sugar
  • 2 Cups Wholemeal Self Raising Flour
  • 1/3 Cup Baking Cocoa Powder
  • 2 Teaspoons Vanilla Essence
  • 1/3 Cup Cold Water, may not need all.


  1. Mix the dry ingredients together in a big bowl - the flour, raw sugar and cocoa.
  2. Pre heat the oven to 180 degrees C and grease an 8 inch cake pan (I used my heart shaped pan).
  3. Add the coarse walnut meal and vanilla essence to the dry flour mix and mix well.
  4. Slowly fold the grated/ chopped Zucchini to the bowl. Batter will be very thick. Mix in the oil and add in the cold water as required. This is mean to be a thick batter so, may not need all the water.
  5. Drop the batter into the prepared pan and bake at 175 - 180 degrees C in a fan forced oven for 35 - 45 minutes, depending on the oven. Check if baked by inserting a skewer in the middle of the cake.
  6. Cool and top with either berries and coconut cream or, dust with desiccated coconut like I did.

Notes... The cake will set as it cools. Not suitable to be used as a cake for heavy decorations due to pudding consistency.
  • I like to make zucchini cupcakes with Carmel fudge icing, very naughty but so very moist and delicious!


  • Thanks for the share going to try this one myself.


  • Sorry but do my eyes deceive me or is that in fact SUGAR ONTOP?? you state you have used desiccated coconut but the photo looks very much like sugar?? Also is 1.5 cups of sugar really correct in the recipe??thats a lot of sugar.. will have to try and reduce it.

    • Hi, that is a Homebrand powdered dessicated coconut. I tend to find raw sugar not being as sweet plus, unpeeled zucchini also has an astringent to bitter taste which is a giveaway for most little ones.

      Feel free to halve the sugar and let me know how you go.


  • Wow awesome thanks


  • I have been looking for a nice zucchini cake recipe.. Thankyou


  • This such a yummy recipe!


  • I read the title and thought “awesome!” – a healthy chocolate cake, but uh oh – not with 1.5 cups of sugar! Will have to see if I can adjust and make it healthier.

    • Hi, I have used Stevia and Xylitol in the past with this recipe (not this time though), helps with making it sugar free. Liquid sweeteners haven’t worked in my experience.
      Let me know, how you go


  • so yummm and moist also , just add cream,mmmmm


  • I’m sure I read the other day someone asking for a recipe for this very cake… And I thought what? Chocolate and zucchini??? But now that I’ve seen the picture, I can see why they wanted it! Can someone let me know how it tastes? Does I taste much different to regular chocolate cake? Would my kids know it tastes different?

    • I read that comment too! I left a comment on that post for the ‘poster’ to take a look at this recipe as it looks so good!

      • You can also make chocolate zucchini brownies….yummy!


  • What a fabulous concept! Must give this a go. Thanks for sharing!


  • i think that this is a great idea and somewhat healthy for children to eat. it does make a great treat though


  • This sounds so amazing, I just have to try it!!


  • Sounds delicious, thank you for sharing the recipe.


  • I love the hidden Veggies, it looks amazing!


  • That’s interesting…it actually looks really good but I think I would have trouble stomaching it knowing it was zucchini.


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