Zucchini Chocolate Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 18
  • About This Recipe

    “Don’t you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!”

    Ingredients

  • 1/2 cupbutter
  • 1/2 cupvegetable oil
  • 1 3/4 cupssugar
  • 2largeeggs
  • 1/2 cup buttermilk or 1/2 cupsour milk
  • 1teaspoonvanilla
  • 1/4 cupcocoa
  • 2 1/2 cupsflour
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 2cupszucchini, grated
  • 3/4 cupchocolate chips
  • 1/2 cupwalnuts
  • Directions

  • Cream butter then add oil and sugar; mix.
  • Add next 8 ingredients; mix well.
  • Fold in the chips and nuts by hand.
  • Put in a greased and floured 9 x 13 pan.
  • Bake at 325° for 1 hour or until done.
  • Reviews

  • “Man, oh man!Exceptionally moist.I substituted applesauce for the oil (left in the butter)and greased the pan for baking.My 6-year old added ingredients in no particular order and it still turned out fantastic! I’ll never use another recipe for this cake!”

  • “Made this into moist, delicious muffins.Didn’t tell the fussy ones there was zucchini in them until they had finished and declared they delcious. This is a keeper.”

  • “Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I’m glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you’ll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P. “

  • “My husband was hankerin’ for a piece of chocolate cake so I whipped this one up for him. He never knew that I put zucchini in it! I did put a chocolate frosting on it(sweet tooth). Thanks for a yummy cake!”

  • “Yum! Moist & delicious–and not too sweet. Be sure to grease the pan, though. We’ll make this one again.”

  • “This is great and so moist that you don’t need to frost it.Very easy too.”

  • “I hate to add anything negative, but I was duped by this same recipe twice and thought it might be worth adding my two cents.I made this a few days ago and when I finished mixing the batter realized that I had made this very cake last year and had forgotten it was the same recipe.The recipe does not have enough cocoa in it to make it truely chocolately.It’s a very light colored batter…. and not very chocolately cake either.1/4 cup wasn’t even close.I tried to add a little at the end when I realized it, but it was too little too late.If you are looking for a nice dark chocolate zucchini cake/bread, this one may leave you wanting more… it needs a LOT more cocoa.Sorry!”

  • “We loved this cake, and make it all the time.I freeze individual pieces, and then we can pull one out to take for lunch whenever we want.I use 1/2 sugar/splenda, and also applesauce for the oil.The chips do seems to sink to the bottom, so I will try the mini chips next time.Love it though!”

  • “I love when I find a recipe that can be made as is and it turns out perfect!This makes a nice, thick batter that spread nicely into my 9×13, was done baking at exactly 1 hour, and tasted wonderful.We had a hard time letting it cool, it smelled so good.The cake was moist with a good crumb and had a rich chocolate flavor.If I were to change anything (and I don’t know that I will) it would be to cut back the sugar to 1 1/4 or 1 1/2 cup, we don’t eat many sweets and this came across sweeter than we are used to.”

  • “Great recipe.Very moist and flavor was great.Made into muffins, which I had a horrible time getting out of the muffin tins despite using my usual product which works great with other recipes.Will make again, next time with muffin tin liners!”

  • “Wow!Fantastic cake!!!We all huddled around the pan after it cooled and the best afternoon snack ever!Thank you so much for this wholesome dessert.”

  • “Charlie – Fantastic cake!!!Not a single person who tasted it, could tell that zucchini was an ingredient.You could ice it, but it stood on its own, without it.”

  • “this cake was wonderful.Followed recipe just as posted andmade 2 cakes. I frosted one with chocolate cream cheese frosting and left the other plain. both cakes were gone in 2 days. My 15 yr. old son hates any green vegetable so I didn’t tell him there was zucchini in this cake. he took some to his friends house and between them I think they ate half the cake I did tell him later it was zucchini cake…”

  • “thank you for a wonderful, moist, delicious cake recipe.I had some zucchini and buttermilk to get rid of; this was a great way to do it.Mary”

  • “Very, very good. This cake was moist and just the right amount of sweet. I added a cup of coconut and used pecans because I was out of walnuts. Next time, I will add frosting and this will be a nice version of German chocolate cake.Thanks for the great recipe!”

  • “Made the correction of 3/4 cup cocoa and left out the chocolate chips and nuts. I also used palm sugar to make it healthier. I’m glad I greatly increased the cocoa was dark and delicious!
    Everything else was great very moist and lovely!!”

  • “This surely worth trying!LOVE, LOVE, LOVE this cake!I’ve made it once and am getting ready to make it again!”

  • “Good but a little dry to me. I did love the chocolate chips! I actually think these would be good as a muffin.”

  • “Super moist and oh so good. I made it just as the recipe stated except for the walnuts. My family does not care for walnuts. The 2nd time I made it, I used applesauce instead od the oil. UUUMMM Good. No need for icing on this cake. This recipe is a keeper. Thanks for a great recipe and another way to use up the Zucchini.”

  • “AWESOME!!I have an abundance of zucchini and this is one of the 2 best ways to use it all up!(Other is the recipe for canned zucchini salsa on here!)To Die For!!”

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