Chocolate Zucchini Cake

By PaisleyJade - Tuesday, March 22, 2011

I can't believe how many of you were keen to have the Chocolate Zucchini Cake recipe I mentioned last week! I didn't realise there were so many slow cooker buddies out there in this big wide world.

Like many of you, I was somewhat weary of making a cake in a crock pot - but it was easy and tasted moist and delicious.  The added bonus of having healthy zucchini in it made it all the more awesome!

Please excuse my photos - poor lighting at the time they were taken.  I also have no idea where I got this recipe from - so sadly can't give credit to where it's due.

Using a 5.5-6 litre slow cooker this recipe makes a large 6-7cm deep cake.  Halve the mixture if you're using a smaller cooker (and use 2 small eggs).

For 1 large cake (12-20 servings):
½ canola oil
¾ cup brown sugar
¾ cup white sugar
3 large eggs
1 tsp vanilla essence
½ cup yoghurt, plain or flavoured
2½ cups plain flour
¼ cup cocoa
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp mixed spice
3 cups (300-350g) grated zucchini/courgette
½-1 cup chocolate chips or pieces

Turn the slow cooker to HIGH and line with non-stick sprayed baking paper.

Measure the oil and sugars into a food processor or beat with an electric beater to combine.  Add the eggs and beat or process until light and creamy looking.  Add the vanilla and yoghurt and mix well.

Sift the flour, cocoa, baking soda and salt into the food processor or mixing bowl.  Add the spices and then mix just enough to combine.  Add the grated zucchini, folding it in my hand to combine.

Pour the batter into the prepared slow cooker, sprinkle the surface with the chocolate chips, then cover and cook for about 2 hours on HIGH or until the centre feels firm and a skewer comes our clean.  The cooking time may vary from 90 minutes to 2½ hours, depending on the size and model of the slow cooker, and the moisture content of the zucchini.

When the cake is cooked, remove the lid and lift out the cake - still in the slow cooker bowl - and leave to cool for 20-30 minutes before carefully inverting the bowl onto a rack to cool completely.  Cut when cold.  Store in the refrigerator up to 3 days.

I sprinkled mine with icing sugar - but it would be lovely served with plain yoghurt or whipped cream! 

For more delicious recipes, go here.
Overnight porridge recipe here.

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  1. Ooooooo! Can't wait to try this one out. I always love sneaking healthy stuff (like zucchini/carrot) into my baking :-)

  2. Me thinks I'm going to have to make this, thank you!

  3. oooooh my this looks so yummy!

  4. Can I just say 12-20 slices! Loving that variation I guess it depends how many of the participants are on a diet!!! Thanks for sharing the recipe. I need to make the leap from dinner to baking with my croc pot

  5. YUM! makes me wish i had a slow cooker!

  6. So pleased you posted this recipe, have been thinking of it since you featured it the other day. Looks divine! Thank you

  7. I just LOVE you providing us with all these good recipes! Thanks so much :-)

  8. Yummo!! Had never thought of baking a cake in the crock pot, can't wait to try it out after my holiday!

  9. zucchini? it's strange ... but to try :)
    thanks for sharing

  10. Yuh-huh THANKS for the recipe! I shall build up the courage to try it sometime soon... overnight porrige sounds like awesomeness as well XX

  11. Yum - and kinda sounds easy to whiz up! Always a bit scared to try different things in the crock pot, but think I'll give this a go - thanks!

  12. Popping over from Kelly's Korner! This looks divine and I love that it can be cooked in a crockpot! Woo Hoo! Thanks for the inspiration!

  13. Made tonight ! Insanely delicious and moist and wicked!!!! It really rose as well! Thanks...


Thanks for your comments... I love hearing from you!!!