CHOCOLATE ZUCCHINI CAKE
This chocolate zucchini cake is so good and gives you another way to use some of that zucchini. This is good with or without the frosting but I think the more chocolate the better. The frosting just completes how good this cake really is. It won’t last long! My family loves this cake and I make it a lot whenever I have zucchini on hand. You might also like our recipe for sour cream zucchini brownies.
Chocolate zucchini Ingredients Needed:
Sugar
Oil
Butter
Eggs
Baking soda
Vanilla extract
All-purpose flour
Buttermilk
Zucchini, shredded
Cocoa
Chocolate chips
Walnuts or nuts of your choice
Frosting Ingredients Needed:
Cocoa
Milk
Butter
Vanilla flavoring
Confectionery sugar
This cake is wonderful to take to any summer gathering. It is so good and always a hit. You can easily make this cake a day in advance. You can always leave the nuts out if you like. I must admit my family looks forward to this cake every year. It’s just that good!
Recipe feedback: “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.” -S.F.
“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!” -Karen
“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!” – Jessica
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
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
Frosting Ingredients
- 2 tablespoons cocoa
- 5 tablespoons milk
- 4 tablespoons butter or margarine softened
- 1 teaspoon vanilla flavoring
- 2 cups confectionery 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.
Click to follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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.