Chocolate Zucchini Cake is rich, moist and fudgy! This easy cake recipe is the perfect dessert for any chocoholic. The perfect way to use up your garden zucchini.
Chocolate Zucchini Cake
A few weeks ago, I made Chocolate Zucchini Bread and it was an instant hit in my home. My fiancé, Matty, cannot resist anything chocolate. I swear I’ve never met a guy who loves desserts as much as he does….
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I always have zucchini on hand because I love to make zoodles. Matty isn’t a fan unfortunately so instead I made him this luscious Chocolate Zucchini Cake. I didn’t tell him it had zucchini in it at first. It was after a few bites that I mentioned it and he didn’t seem to care at all. All he tasted was the chocolate!
I didn’t have buttermilk so I used the old trick to add lemon juice to regular milk to let it go sour. Works in a pinch when you can’t find ingredients!
We’ve been debating growing a garden in the yard this year. I’ve never had one before, but I remember my mom saying they were a ton of work. She had a garden for one year when we were kids. I used to help her pick the weeds from the garden and got so excited to see the veggies we grew. I didn’t eat them though being the veggie hatin’ kid that I was.
Not now though. I love my veggies!
Chocolate Zucchini Cake Ingredients
To make this yummy recipe, you’ll need to round up the following ingredients.
- Butter
- Vegetable oil
- Sugar
- Eggs
- Vanilla extract
- Milk
- Lemon juice
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Cinnamon
- Cloves
- Zucchini
- Chocolate chips
How to Make Chocolate Zucchini Cake
Start by preheating the oven to 325F. Grease a 9×13 baking pan and set aside.
Add the lemon juice to the milk and stir. Set aside for 5 minutes for it to become sour.
In a large bowl, cream together the butter, sugar and eggs. Stir in vegetable oil, vanilla, zucchini and sour milk.
In another bowl, sift flour, cocoa, baking powder, baking soda, cinnamon and cloves.
Add dry mixture to wet mixture and stir to combine.
Spread the mixture into the greased baking pan. Sprinkle chocolate chips on top.
Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
Helpful Kitchen Tools
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How to Store Chocolate Zucchini Cake
You don’t have to refrigerate Chocolate Zucchini Cake as long as you eat it within 2 to 3 days.
If you want to freeze it, you can. Wrap it in freezer wrap or aluminum foil. You can also freeze individual pieces if you prefer. Make sure to eat it within 3 months.
More Chocolate Cake Recipes
You’ll also enjoy this Rhubarb Crumble Cake, Classic Carrot Cake or Pineapple Cake.
Are you a fan of zucchini in desserts?
Chocolate Zucchini Cake
Rich, moist and fudgy! This easy cake recipe is the perfect dessert for any chocoholic. The perfect way to use up your garden zucchini.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 tbsp lemon juice
- 2 1/2 cups flour
- 4 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 2 cups zucchini, unpeeled and diced
- 1 270g package chocolate chips
Instructions
- Preheat oven to 325F. Grease a 9x13 baking pan.
- Add lemon juice to milk and stir. Set aside for 5 minutes to become sour.
- In a large bowl, cream together butter, sugar and eggs. Stir in vegetable oil, vanilla, zucchini and sour milk.
- In another bowl, sift flour, cocoa, baking powder, baking soda, cinnamon and cloves.
- Add dry mixture to wet mixture and stir to combine.
- Spread mixture into greased baking pan. Sprinkle chocolate chips on top.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 494Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 52mgSodium: 208mgCarbohydrates: 66gFiber: 3gSugar: 42gProtein: 6g
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