Chocolate Zucchini Cake
This moist and rich Chocolate Zucchini Cake is the perfect way to use up fresh zucchini—packed with chocolate chips and full of delicious flavor.
Servings 12
Calories 494kcal
Ingredients
- ½ cup salted butter softened
- ½ cup vegetable oil
- 1 ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ tbsp lemon juice
- 2 ½ cups all-purpose flour
- 4 tbsp cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground cloves
- 2 cups zucchini unpeeled and diced
- 1 package chocolate chips 270g package
Instructions
- Preheat oven to 325°F. Grease a 9x13-inch 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. Once cooled, spread your favorite frosting on top.
Notes
- No need to peel the zucchini—just wash and dice it finely (or shred if you prefer a softer texture).
- Let the milk and lemon juice sit for 5 minutes to sour before using.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Start checking for doneness around the 50-minute mark, as baking times may vary by oven.
- You can swap the chocolate chips for white chocolate, peanut butter chips, or chopped nuts.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake also freezes well—wrap tightly and freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 494kcal | Carbohydrates: 66g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 208mg | Fiber: 3g | Sugar: 42g
