CHOCOLATE ZUCCHINI CAKE
If you like to cook with zucchini, then you must make this cake. We make it every summer!
❤️WHY WE LOVE THIS RECIPE
This chocolate zucchini cake is incredibly good and offers another way to utilize some of that zucchini. This is good with or without the frosting, but I think the more chocolate, the better. We love to add the nuts to the cake and we have made this with both pecans and walnuts, and both are delicious. Even if you don’t like zucchini you will love this cake, most people wouldn’t even know it’s in the batter.
SWAPS
You can always swap out the frosting for just a sprinkle of powdered sugar but we think the frosting takes this cake to the next level. We make this cake with buttermilk and you can use a substitute but it will change the fat content of the cake. The buttermilk adds to the cake in a great way.
This cake is incredible!
I will definitely make it again. We always have a lot of zucchini and this is going to stay in our rotation. I never thought this would be this good, but its amazing!
⭐TIP
This cake is just as good the next day so you can definitely make this one in advance. Even if you are NOT a fan of zucchini you will love this cake.
Chocolate Zucchini Cake
Ingredients
- 1 1/4 cups sugar
- 1/2 cup oil
- 1 stick butter or margarine softened
- 2 eggs
- 1 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup buttermilk
- 2 cups zucchini shredded
- 1/4 cup cocoa
- 1/2 cup chocolate chips
- 1/2 cup walnuts or nuts of your choice if you want to add nuts to the top of the cake, add some extra to set aside.
Frosting Ingredients
- 2 tablespoons cocoa
- 5 tablespoons milk
- 4 tablespoons butter softened
- 1 teaspoon vanilla flavoring
- 2 cups powdered sugar
Instructions
- In a large bowl with mixer cream together sugar and butter; Add oil, flour, vanilla, buttermilk, cocoa, eggs and baking soda. Fold in zucchini, chocolate chips and nuts. Pour into a 13 x 9 inch baking dish that has been sprayed with cooking spray. Cook in preheated 350 degree oven 35 to 45 minutes until done in center.
Frosting Instructions
- Mix together cocoa, butter, milk and vanilla with mixer. Add sugar, mix well. If too thick, add more milk. Spread over cooled cake. Top with nuts. (optional)
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Can you use yellow squash instead of zucchini?
You can try it, we have made a yellow squash bread and it was good, so it may work just fine!
due to severe alergy– can the eggs be left out. Or would a substitute be needed to help bind the ingredients? I have heard of using applesauce or mashed Bananas as subs, but have not tried it yet.
I can’t advise, I have only ever made it this way. You can always try it!
I’m going to try making this for our church potluck. It looks and sounds delicious. Thanks for sharing the recipe.
Hi, is the zucchini peeled? Assuming not…
No, you don’t peel the zucchini. Thanks!
This cake is incredible! I will definitely make it again. We always have a lot of zucchini and this is going to stay in our rotation. I never thought this would be this good, but it’s amazing!
Could self rising flour be used and omit soda
I think that would work Bertha.
Is there a substitute for the butter milk ? Can I use regular milk?
Yes, you can use regular milk.
My grandmother always made this, super moist and doesn’t last long however, yummy!!
which side of the grater to you grate the zucchini on??
You can grate it however you like, Annis, just as long as it is not in big chunks.
going to sound like a stupid question but is vanilla flavoring the same as vanilla extract ?
Yes, it is, Beth.
Can you leave the chocolate chips out?
Yes, you can leave them out.
can you make this in a bundt pan?
I always make it in a long pan but I don’t see why you couldn’t. I have never tried it though.
thank you! was just wondering if it would be too moist for bundt pan??
I had this Chocolate Zucchini Cake for the first time at the Family Re-Union this year. It was great. I even got to bring some home with me. YUM YUM
Do you have to drain or squeeze the zucchini after you grate it?
If it is very wet, I would drain it. I don’t drain mine.
Hi Judy! I am going to make this to take to work tomorrow. Do you advise refrigerating over night? I have made this before but it was long gone within 30 minutes of taking it out if the oven!
I don’t usually refrigerate it but if you have a cool spot you could put it there. Just don’t put it in a warm place. I know what you mean about it not lasting long. Never does here either.
Great! I will leave on the counter then. Thanks!!
I made this today. Yum, it is good! I could not stop eating the icing either. Thanks Judy! It’s a nice change from Zucchini bread.
Really, a chocolate zucchini cake, now how am I not going to be baking this??? Still eating the last of your fudge recipe from last week – I tried very hard to dole it out to myself. Oh boy, guess I better get myself to aerobics tomorrow morning, reading your blog can be dangerous. Thanks a bunch!
I love zucchini bread, but wasn’t familiar with zucchini cake! This reminds me of a recipe I made years ago that used sauerkraut in the chocoloate cake. It was actually very good! I’m sure this is, too.