Recipe for Chocolate Zucchini Cake | Almanac.com

Chocolate Zucchini Cake

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Makes 2 cakes
King's Hill Inn, South Paris, Maine

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. 

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

*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.