Chocolate Zucchini Crazy Cake (No Eggs, Milk or Butter!)

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This incredibly delicious Chocolate Zucchini Crazy Cake is one of my many adaptations of the vintage Chocolate Crazy Cake recipe. It’s so rich, moist and chocolatey, you won’t believe it’s made with simple pantry staples you probably already have on hand. It’s also a great option for anyone with allergies or special diets, and it just happens to be vegan with no eggs, milk, or butter. This cake is made with no eggs, milk, or butter, but you would never know it!

A Depression Era Chocolate Zucchini Cake

Chocolate Zucchini Crazy Cake is a zucchini-filled twist on the classic Chocolate Crazy Cake, also known as Wacky Cake or Depression Cake. First created during the Great Depression, this dessert earned its name because it required no eggs, milk, or butter, ingredients that were expensive or hard to find during that time. Generations have enjoyed its rich flavor and simplicity, and this zucchini version adds extra moisture and a touch of wholesome goodness to the original recipe.

This image shows a piece of Chocolate Zucchini Cake on a plate. Behind the plate is the cake in the baking pan.

Below is a list of the simple, budget-friendly ingredients you’ll need for this delicious cake. For the full recipe, please see the recipe card below.

Ingredients Needed To Make Chocolate Zucchini Crazy Cake

all-purpose flour
white sugar
unsweetened cocoa powder
ground cinnamon (The cinnamon in this recipe works to enhance the chocolate flavor, not to overpower it! In addition, it makes the cake smell amazing.)
baking soda
baking powder
salt
vegetable oil (or canola oil)
pure vanilla extract
apple cider vinegar (or white vinegar)
water
zucchini
favorite chocolate frosting (store bought or homemade)

HOW TO MAKE CHOCOLATE ZUCCHINI CRAZY WACKY CAKE

To start, preheat oven to 350 degrees F. then spray an 8″x 8″ baking pan with non-stick cooking spray.

PREPARE THE ZUCCHINI

First, grate the zucchini and then remove excess water and set aside.

HOW TO SQUEEZE WATER FROM ZUCCHINI BY HAND

First, grate the zucchini using the large holes on your box grater.
Spread the grated zucchini in an even layer on several sheets of paper towel.
Next, form a ball. Gather the corners of the paper towel and twist them to form the zucchini into a ball, like a baseball.
Now squeeze out the water. Hold the ball over a sink and squeeze it firmly by hand to wring out all the excess liquid.
Last, unwrap the zucchini and set aside. The zucchini will now be much drier and ready to use in your cake batter.

This is a four image collage. The top left photo shows a box grater with a zucchini. To the right is the zucchini being grated. The bottom left shows the grated zucchini on a paper towel. The bottom right photo shows the zucchini in a ball in the paper towel, squeezing the water out.

MIX THE CAKE BATTER

In a large bowl, mix the dry ingredients (flour, sugar, unsweetened cocoa, cinnamon, baking soda, baking powder, and salt) until well blended.

This is a four image collage showing the dry ingredients being mixed in a large mixing bowl.

Next, make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and then the vegetable oil in the third larger depression. Now, pour the water over top. Mix well until smooth. *I use a whisk to mix.

ADD THE ZUCCHINI AND BAKE

Next, gently fold in the zucchini until evenly combined – do not over mix. Last, pour batter into the baking pan.

This is a four image collage showing the wet and dry ingredients being mixed in a large mixing bowl. Then adding the grated zucchini to the batter.

Bake on the middle rack of the oven for approximately 35–40 minutes, and then check the center of the cake with a toothpick to make sure it comes out clean before pulling it out of the oven.

This is a four image collage showing the different stages of the cake in the baking dish. Batter, baked, frosted, cut and ready to serve.

COOL, ADD YOUR FAVORITE TOPPING AND SERVE!

Finally, allow to cool completely, then top with your favorite chocolate frosting, a dusting of powdered sugar or a dollop of whipped cream.

This image show Chocolate Zucchini Crazy Cake in a baking pan, cut and ready to serve.

TIPS FOR MAKING CHOCOLATE ZUCCHINI CRAZY WACKY CAKE

For the zucchini, use the large holes on your box grater. Then be sure to remove all excess liquid using a paper towel or clean cloth. (My personal favorite method is wringing it out by hand with paper towel!) You can also check out this post from The Kitchn that shares 7 ways to remove water from zucchini.
For most of my crazy cake recipes, you can mix everything right in the baking dish. However, for this zucchini cake, it’s best to mix the batter in a separate bowl first.
In addition, you can also make this into cupcakes! Since this post was written, I’ve added even more Crazy Cake flavors, so be sure to check out the whole list of my other recipes.
For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
Finally, for a great, easy chocolate frosting (a favorite go-to), I love the One Minute Frosting recipe from The Yum Life!

This image shows a piece of Chocolate Zucchini Wacky Cake on a plate, with the cake in the baking pan behind the plate.

Frequently Asked Questions For Zucchini Crazy Cake

Why is it called Crazy Cake?

It’s called Crazy Cake (also known as Wacky Cake or Depression Cake) because it’s a surprising recipe that doesn’t require any eggs, milk, or butter. The original recipe dates back to the Great Depression, cherished for generations.

Why do you add vinegar, can you taste it?

The vinegar is an important part of the leavening process. It reacts with the baking soda, which is what makes the cake so light and airy. You won’t taste a hint of the vinegar in the finished cake!

Can I double this recipe?

Yes! Just use a 9×13 baking pan.

Can Zucchini Crazy Wacky Cake be made Gluten Free?

Yes! Crazy Wacky Cakes can be made with gluten-free mixes. Many people have commented that this cake is wonderful when made with gluten-free mixes.

Can I substitute the vinegar?

Yes, you can substitute the apple cider vinegar with white vinegar. The vinegar’s job is to react with the baking soda to help the cake rise, so both will work!

Can I use a different pan size?

Yes, this recipe is very adaptable! It works perfectly in a 9″x9″ pan or a round cake pan. You can also double the recipe for a 9″x13″ pan, or use it for cupcakes by reducing the baking time to 15–20 minutes. Always be sure to check the center with a toothpick to make sure it comes out clean before pulling out of the oven.

How do I store this cake?

This cake can be stored in an airtight container for up to 3–4 days in the refrigerator.

PINNABLE IMAGE

This image show Chocolate Zucchini Crazy Cake in a baking pan and a piece of the cake on a plate.

More Crazy Cake Recipes to Try!