Vanilla and Cocoa and Zucchini Cake Recipe

Vanilla and Cocoa and Zucchini Cake Recipe

We've taken your traditional chocolate cake recipe and added a twist: Zucchini! Our Rodelle Vanilla Extract mixed with our Gourmet Baking Cocoa creates perfection for this zucchini masterpiece.



60 minutes




8 servings


  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 3 large eggs
  • ½ cup cooking oil
  • ½ cup buttermilk
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp Rodelle Gourmet Baking Cocoa
  • 1 tsp Rodelle Vanilla Extract
  • 3 cups raw zucchini, grated or chopped fine in a food processor
  • ¼ cup powdered sugar


  • Chopped nuts and/or chocolate chips


  • Preheat the oven to 350 degrees Fahrenheit.
  • Beat the butter, sugar, and eggs until light in color. Add the oil and beat again.
  • Sift the dry ingredients together in a medium bowl.
  • Gradually beat in the buttermilk, Rodelle Vanilla Extract and flour mixture alternating between wet and dry.
  • Stir in the zucchini.
  • Pour the batter into a greased 13x9 inch baking dish, or 2 loaf pans, or a 10 inch round cake pan. Sprinkle the top with the nuts and chocolate chips if using.
  • Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  • Let cool, remove from pan(s), sprinkle the top with the powdered sugar and cool further on a rack.

This cake gets more moist with time.

Related dessert recipes with Cocoa Ingredients: Laces Out Football Brownie Recipe, Homemade Vanilla Bean Ice Cream Sandwich Recipe, & Fondue Chocolate Recipe

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