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Kristen’s Zesty Zucchini Cake

It took NO time at all for Kristen to decide, when I asked for a recipe after her interview ‘Let’s get back to Play!’. This must be a family favourite around her house! After making it yesterday, it will be here too! This cake is a delightful way to use all those fall zucchinis that are still coming out of the garden. Moist and rich, with a delicate chocolate flavour and a crunchy coconut topping. I’ve shared Kristen’s recipe below, when I made it I had to do a few adjustments. I was out of vegetable oil, so I substituted an equal amount of coconut oil. We have a walnut allergy in our house, so instead I used cashews. I also doubled the amounts and it worked out just fine. This is a quick and easy recipe, and my kids liked shredding the zucchini…remember to fold that in last!  Would taste just as awesome without the frosting, just a thought…



  • ½ cup butter
  • ½ cup vegetable oil (I used coconut oil)
  • 1¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups flour
  • ¼ cup cocoa ( I used Camino organic, fair trade cocoa, it was so flavourful!)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ cup buttermilk
  • 2 cups shredded zucchini


  • 1 cup flaked coconut
  • 6 tbs soft butter
  • 2/3 cup brown sugar
  • ½ cup chopped walnuts (or any nuts)
  • ¼ cup milk
fair trade cocoa & shredded zucchini


  1. Preheat oven to 325°, grease 13 x 9 x 2″ pan
  2. In a mixer cream butter, oil and sugar, once creamy, add in eggs and vanilla.
  3. In a large bowl sift together flour, cocoa, baking soda, baking powder, cinnamon and cloves.
  4. Add flour mixture and buttermilk alternately to sugar mixture, stopping to scrape the mixer bowl occasionally.
  5. Fold zucchini into batter and mix well.
  6. Pour batter into pan, bake for 30-45 minutes on until toothpick inserted in centre comes out clean.
  7. Meanwhile mix butter, brown sugar and milk together, fold in coconut and chopped nuts.
  8. Remove cake from oven, spread frosting on warm cake, return to oven and broil for 2-3 minutes, on centre rack (4-6 inches away) …keep your eye on this!  I’m a broiling nightmare, so easy to burn things when you are as easily distracted as I am 🙂

Freezes well, great for school lunches. Enjoy!

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. 

~Jim Davis

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