Chocolate Zucchini Cake

Chocolate Zucchini Cake with shredded zucchini
Photo Credit
The Editors
Makes 2 cakes
King's Hill Inn, South Paris, Maine
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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!

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
  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.

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The Almanac Chefs

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