Secret Chocolate Cake

This recipe from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert uses zucchini or summer squash or beets.

Secret Chocolate Cake


  • 2 cups shredded raw zucchini or summer squash OR 2 cups beets cooked, peeled, and chopped
  • ½ cup applesauce
  • 1 ½ cups sugar
  • ½ cup oil
  • ½ cup plain yogurt
  • 3 eggs
  • ½ cup baking cocoa
  • 1 ½ tsp. vanilla
  • 1 ½ cups flour
  • 1 cup whole wheat flour
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp ground cinnamon
  • ½ cup chocolate chips and/or chopped nuts


  1. Puree zucchini/summer squash/beets and apple sauce in blender until smooth. Set aside.

  2. Combine sugar, oil, yogurt, and eggs in a large mixing bowl. Beat with electric mixer 2 minutes.

  3. Add cocoa and vanilla to pureed mixture; beat another 90 seconds. Add this mixture to zucchini/summer squash/beets and apple sauce.

  4. Combine flours, baking soda, salt, and cinnamon. Gradually sift into the prepared batter, mixing it in with a spoon but stirring only until blended.

  5. Stir in chocolate chips and nuts. Pour into greased 9x13-inch baking pan. Bake in preheated oven at 350°F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.