The bounty of fresh zucchini at my house is endless this time of year. I have shared a few other recipes for using shredded zucchini and this chocolate cake does not disappoint! The chocolate frosting is a nice sweet little layer on top of the cake. Most recipes suggest squeezing the liquid from the shredded zucchini before incorporating it into the batter. Feel free to remove some liquid, but if you squeeze it all out the cake turns out a little more dense, yet still very yummy, so consider leaving it as-is after shredding.

Cake batter:

2 cups sugar

1 cup plain greek yogurt

3 eggs

2½ cups (9 oz) Better Batter Gluten Free Flour

¼ cup cocoa powder

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ cup milk

2 cups shredded fresh zucchini

1 Tbl vanilla extract


½ cup (1 stick) butter or margarine

2 Tbl cocoa powder

¼ cup milk

3½ cups Better Batter Corn Free Powdered Sugar

1 tsp vanilla

cooking spray

Preheat oven to 375 degrees. Spray a 15x10x1″ baking pan heavily with non-stick cooking spray. In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.

In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan. bake for 25-30 minutes or until a toothpick stuck in the middle of the cake comes out clean.

Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth; you may have to whisk it.

Pour warm frosting over cake as soon as you take them out of the oven. Let cool. Cut into small bars.

Adapted from: Six Sisters Stuff