Delicious Chocolate & Hidden Veg Cake Recipe

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This summer, I have been a little obsessed with finding ways to get my kids to eat more veggies, but the best way has been to hide them! Today I am sharing a recipe that our picky sons devoured, and loved!

We have been learning about gardening, and vegetables with our learning packs from The Masterpiece Studio. I created this new recipe after we have been learning about the life cycle of a cacao tree, and coconut palm trees. I know you are going to love baking it, eating and witnessing your picky eaters eat it too!

Delicious Chocolate & Coconut Zucchini Cake Recipe

dry ingredients:

  • 1 cup of flour
  • 1/4 cup of unsweetened cocoa powder
  • 1 tsp of baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt (omit if using salted butter)

wet ingredients:

  • 1/4 cup metled butter
  • 1/4 cup coconut oil
  • 1/4 cup sour cream
  • 2 eggs
  • 1 – 2 tsp of pure vanilla extract
  • 3/4 cups of white sugar
  • 1/4 cup to 1/2 cup of mini chocolate chips
  • 1 cup of finely grated zucchini (about one small zucchini)
  • 1/4 cup of milk (add this at the end, to get the right consistency)


Mix all your dry ingredients together in one bowl, and sift them if you can.

Mix all your wet ingredients together in one bowl, using a whisk.

Combined them all together, using a whisk, and switch to spatula.

Add in your mini chocolate chips, and finely grated zucchini, then mix until smooth.

Prepare your square pan, with a thin layer of butter, and a layer of flour.

Pour in your batter, and smooth into all corners evenly.

Bake in a preheated oven at 350F for 25 to 30 minutes, or until sides are set and a toothpick comes out clean. 30 minutes is what it took for ours!

Cool on a rack and once cooled, top with your favourite frosting. I am using a simple vanilla buttercream recipe, which I have included below. The boys were so happy! (I do not always make cake, as my go-to recipes are usually cookies…so this was really special to them!)

Sprinkle on top with sweetened coconut flakes, if desired. I topped half with coconut and half without, as my boys like the plain icing.

Vanilla Buttercream Frosting


  • 1 cup of soft butter
  • 3 1/3 cups of powdered sugar
  • 1 tsp vanilla
  • 3 tbsp of milk


I start with 1 cup of soft butter, and add in 1/4 cup of powdered sugar at a time, and whisk. Add in your vanilla, and a little bit of milk, slowly as you whisk your frosting together, until you have your desired consistency and taste of frosting. Set aside to top your cake, cupcakes, etc.


This cake as a huge hit, and I hope to make it again soon. The photo’s really do not do it justice.

They didn’t even taste that there was a whole zucchini in there!


Do you have picky eaters? Let me know in the comments below!

Enjoy building your masterpiece with scissors and glue, and chocolate cake too!


Ps- If you would like to learn about cacao, coconuts and veggies in the garden, check out our unit studies you can easily incorporate into your homeschool today:

We also have many more Learning Packs and Adventures in our Shop, The Masterpiece 🙂

If you enjoyed this recipe, you may also enjoy one of these:

Easy Peanut Butter Rice Krispy Squares & Thankful Book

The Best No-Chill Sugar Cookie Recipe – Perfect for Any Holiday!

Easy Cheese Biscuits + Walter the Baker by Eric Carle for Storytime with kids!

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