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The Ultimate Chocolate Zucchini Cake – A Boat Friendly Favorite!

One of the joys of traveling by boat is discovering fresh, local produce wherever we go. Zucchini is easy to find almost anywhere, making this cake a perfect treat no matter where we drop anchor. Plus, it’s a great way to sneak some extra veggies into dessert without sacrificing flavor.

Chris & Su Wallace

22 Mar 2025 • 7 min read

Suzette creates a stunning cake with her Nordic Ware bundt pan, turning simple ingredients into a masterpiece!

Who knew that a humble zucchini could make the most decadent chocolate cake? This Chocolate Zucchini Cake is a staple on our boat - not just because it’s easy to make, but because it’s incredibly moist, rich, and packed with chocolatey goodness. The best part? You’d never guess there’s zucchini in it! Even my husband, who claims he doesn’t like zucchini, can’t resist a slice (or two).

This one-bowl recipe is simple and mess-free, ideal for a small galley kitchen. The combination of cocoa, cinnamon, and a touch of sweetness creates a cake that’s rich but not overly heavy. Want to take it up a notch? A drizzle of royal icing adds a slightly crunchy, sweet finish.

Whether you’re on land or at sea, this cake is guaranteed to be a crowd-pleaser. It’s easy to make, uses simple ingredients, and stays moist for days - if it lasts that long! So grab a zucchini or two and get baking. It's so delicious!

The Nordic Ware bundt pan makes such pretty bundt cakes!

Chocolate Zucchini Cake Recipe

Ingredients:

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
3 cups grated zucchini

Suzette prepares a Chocolate Zucchini Cake using her KitchenAid Artisan 3.5 Mini stand mixer.

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13" baking pan.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Add in the vegetable oil and eggs, stirring until fully combined.
Fold in the grated zucchini until evenly distributed in the batter.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before adding an optional drizzle of icing.

Optional: Powder Sugar Icing Drizzle

Want to add an extra touch of sweetness? This simple powder icing creates a gorgeous, slightly crunchy topping.

Ingredients:

2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 - 3 tablespoons of water or milk (adjust to achieve desired consistency)

Instructions:

Mix confectioners’ sugar with vanilla extract.
Slowly add water or milk, a few drops at a time, stirring well until the icing reaches a slightly runny consistency.
Drizzle over the cake. If the cake is warm, the icing will absorb slightly, creating a soft glaze. If the cake is cool, it will harden into a crisp topping.

Why We Love This Cake

Super Moist: The zucchini adds an incredible texture without altering the flavor.
Easy Ingredients: Everything is easy to find no matter where we are.
One-Bowl Recipe: Minimal dishes to clean—perfect for small spaces like our boat’s galley.
Chocolate Heaven: It’s rich, decadent, and indulgent—what’s not to love?

So, next time you come across some fresh zucchini, don’t just think of savory dishes - bake up this delightful Chocolate Zucchini Cake instead! Whether you’re sailing the seas or baking at home, this cake is guaranteed to be a hit. Bon appétit and happy baking!

Read our other articles:

Sailboat Parts Reviews: RuuviTag Pro Sensor

How to make Winch Covers with an inside choker using SCRAPS - FREE Pattern

How to Save Big on Sailboat Parts: Our Top Buying Secrets and Where to Shop Online

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