Chocolate Zucchini Carrot Cake

Presented by Kathy Christopher Catering Manager, Elizabethtown College


  • 2 1/2 c. all-purpose flour
  • 1/2 c. cocoa
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 dash of salt
  • 1 tsp. cinnamon
  • 3/4 c. soft butter
  • 2 c.  sugar
  • 3  eggs
  • 2 tsp. vanilla
  • 2 tsp. orange peel, grated
  • 1 c. zucchini, coarsely grated
  • 1 c. carrots, shredded
  • 1/2 c. milk
  • 1 c. pecans or walnuts, chopped



Preheat oven to 350F.

Combine flour, cocoa, baking powder, soda, salt, cinnamon. Set aside.

With mixer, beat together the butter and sugar until smooth. Add the eggs one at a time, beat after each. Stir in vanilla, orange peel. With spoon stir zucchini.

Alternate dry ingredients, milk and add nuts.

Pour batter into a greased and flour dusted 10-inch tube pan or bundt pan.

Bake in oven for approximately 45 – 50 minutes. Use wooden pick test method.

Cook in pan a few minutes, then turn out to cool.

Drizzle with glaze if you like.

Optional Glaze: Mix together 2 cups powdered sugar, 3 tbl milk, 1 tsp vanilla, beat smooth. Drizzle over cooled cake.