Ingredients

Directions

Preheat oven to 350 degrees. Grease and flour an 11x15 inch baking pan and set aside. In a mixing bowl, thoroughly combine flour, sugar, salt, baking soda and cocoa powders. In a separate mixing bowl, combine zucchini, water, vanilla, oil and eggs. Combine wet ingredients with dry and stir until all contents are moist. Pour batter into baking pan, making sure the mixture is even and level throughout the pan. Bake for 20 to 24 min. or until the center is firm and a toothpick inserted comes out clean. Cool before serving.

Yields

15 servings

Thanks To

Melody Landaiche, Savory Spice Shop customer

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $3.30
Cocoa Powder, Black Onyx 2 oz bag $5.00
Vanilla Extract Pure Madagascar -2floz $5.30

Nutrition

Nut-Free
Vegetarian

Items in this Recipe

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Customer Reviews ( Add a Review )

5 stars 3/14/16 gpurdy897@gmail.com
The black onyx on it's own? Divine. The black onyx zucchini cake? Sublime. We have become so accustomed to having this whenever we need a cake that is substantial, without being too sweet. Mmm-mmm. We (as per taste) prefer 3:1 BO Cocoa to Dutch, and we do use olive oil for a richer, more savory tasting cake, with half of the water replaced with milk, for the chance to make it a little more substantial. ((Also, super easy to make this, and the Black Onyx Pudding at the same time. Decadence, thy name is Black Onyx.))
5 stars 7/28/14 theprib54
This is a very moist cake. It is absolutely delicious - light with such a rich taste. The only thing I did different was that I added a cream cheese frosting that makes it even more delicious. I have made it 4-5 times now and everytime it turns out wonderful!
Test Kitchen Response: Thanks for the review, Debbie! Glad you love this cake as much as we do.