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Recipe for Chocolate Zucchini Cake | Almanac.com

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Chocolate Zucchini Cake

Photo Credit
TNow/Shutterstock
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

Chocolate Zucchini Cake
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We’ve made this Chocolate Zucchini Cake many, many times! You don’t taste the zucchini; it simply creates a moist crumb. Everyone enjoys this cake.

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. 

Ingredients
1/2 cup margarine, 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

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

Cream together margarine, oil, and sugar. Add eggs, milk, and vanilla; beat until well blended. In a separate bowl, mix together dry ingredients, then add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into two greased and floured medium loaf pans. Sprinkle chocolate chips over top. Bake at 325 degrees 40 to 50 minutes. Remove from pan and let cool. Sprinkle with confectioners’ sugar.

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Comments

P. Dyer (not verified)

3 weeks 6 days ago

Buttermilk instead of sour milk ???

Razzle (not verified)

4 months 2 weeks 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)

3 years 11 months 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.