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Chocolate Zucchini Cake

Chocolate Zucchini Cake with shredded zucchini
Photo Credit
TNow/Shutterstock
The Editors
Yield
Makes 2 cakes
Category
Cakes and Frostings
Course
Desserts
Credit
King's Hill Inn, South Paris, Maine
Sources
Yankee's B&B and Inn Directory
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We’ve made this Chocolate Zucchini Cake many, many times. You don’t taste the zucchini; it simply adds moistness. Everyone enjoys this cake, and no one realizes it contains hidden vegetables!

Adding chocolate frosting or powdered sugar is completely optional; it’s really delicious without any topping and we don’t normally add it, but it’s a nice extra if you’re baking a dessert. 

Are you looking for more ways to utilize your zucchini? Check out some of our favorite zucchini recipes!

Ingredients
1/2 cup butter, softened
1/2 cup oil
1-1/3 cups sugar
2 eggs
1/2 cup buttermilk (or homemade "sour" milk*)
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups diced zucchini
12 ounces mini chocolate chips
Optional: Powdered sugar or chocolate frosting
Instructions
  1. Cream together butter, oil, and sugar. 
  2. Add eggs, milk, and vanilla; beat until well blended. 
  3. In a separate bowl, mix together dry ingredients, then add to the creamed mixture. Beat well. 
  4. Stir in zucchini. 
  5. Spoon batter into two greased and floured medium loaf pans. Sprinkle chocolate chips over top. 
  6. Bake at 325° for 40 to 50 minutes. 
  7. Remove from pan and let cool. Sprinkle with confectioners’ sugar.

*To make “sour” milk, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let sit for a few minutes.

About The Author

The Old Farmer's Almanac Editors

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Comments

Michele P. Adamski (not verified)

3 months 2 weeks ago

Just add chunks of zucchini? Not shredded or mashed?

Cherry Mattingly (not verified)

1 year 3 months ago

Could I omit the chocolate chips, and add more cocoa?

Hi, Cherry. You can certainly omit the chocolate chips. Also, we would suggest trying the recipe with the cocoa powder recommended, then adding more if you think you would like to punch up the chocolate flavor. 

Cindy (not verified)

2 years 1 month ago

This cake is fantastic! This is the only chocolate cake I will ever make from now on. So moist and flavorful, and not too sweet!

P. Dyer (not verified)

2 years 2 months ago

Buttermilk instead of sour milk ???

Razzle (not verified)

2 years 6 months ago

It does sound wonderful... however I'm looking for a true fudge chocolate zucchini cake. A coworkers wife brought one in for us to enjoy at work and MAN!! She gave me the recipe but it seemed to have lost it. They moved the company out of the country several years ago and I've lost touch😒

Stick to this recipe, except substituting buttermilk for soured milk and add two more eggs. Rich and fudgey.

J in MA (not verified)

6 years 1 month ago

Any suggestions to sub out the butter/oil?? Although oil I may opt to go coconut oil as it does tend to enhance chocolate. Could butter be replaced with applesauce or something else? Any suggestions would be greatly appreciated. Thank you!

Hi, J in MA. Coconut oil is a good idea. As far as the butter substitution, if you want to use unsweetened applesauce be sure to use half as much as the butter measurement. Since this recipe calls for 1/2 cup margarine/butter, use 1/4 cup unsweetened applesauce. You could also try substituting with mashed avocado. That sub is done in equal amounts.

carolparrish (not verified)

10 years 5 months ago

Sounds delicious. Will try.