Bizcocho de calabacin
Finely shredded zucchini
Bizcocho de calabacin
Cake batter. Yes, it looks exactly like … that

Bizcocho de calabacin
Zucchini chocolate cake
Bizcocho de calabacin
May I have two please?

{Chocolate Zucchini Cake (egg and dairy free)}

Preparation time: 5 min

Cooking time: 20 min

Yield: 16-24


  • 300 g shredded zucchini (see pic above)
  • 125 ml vegetable oil
  • 200 g sugar
  • 250 g flour
  • 50 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract (optional)
  • 1 pinch of salt (optional)


  1. Preheat oven to 350º F (180 º C)
  2. Oil a 20 x 20 cm baking pan, or line with paper parchment
  3. In a large bowl, mix all ingredients with a spoon. Yes, it is that easy. Batter will look a bit weird, but believe me, it will taste great (you might taste raw batter, and it already tastes good)
  4. Pour batter in the prepared pan, and bake for 20-25 minutes. Remove from oven and let cool completely


  • Store in an airtight container at room temperature, or in the fridge, up to a week. Adapted from different recipes, mainly from this, this and this one .
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