Old Fashioned Chocolate Zucchini Cake
This old fashioned Chocolate Zucchini Cake recipe has a rich chocolate flavor! The shredded zucchini makes it extra moist.
Chocolate cakes with veggies? Why, yes! Adding zucchini to your chocolate cake is an old-school trick that adds both nutrition and moisture, which I think is a huge win.
Although this chocolate cake recipe is made from scratch, it’s really pretty easy to throw together! Instead of frosting, I use an extra layer of chocolate chips, which adds a nice crunch to the top of the cake.
This chocolate zucchini cake recipe only use pantry ingredients, and of course, fresh zucchini. You’re welcome to use frozen zucchini as well, but make sure to really pat it dry with paper towels to remove the extra moisture that comes from freezing.
When I have it, I like to use Dutch-process cocoa powder. It is truly the best! But use the cocoa powder you have on hand. I’m always supportive of using the ingredients you already have. It will still be delicious!
Recipe Additions and Substitutions
- If you don’t have buttermilk, that’s okay! You can use sour cream, but thin it out with a bit of water.
- Substitute brown sugar for the white sugar.
- I like the serve this with cool whip on top! But, you’re welcome to add frosting. Cream cheese frosting is deliciouis on this cake!
- You can substitute gluten-free flour for the all-purpose flour but make sure you use a 1:1 baking flour substitute. I like this one from Bob’s Red Mill.
Serving Suggestions
I like to serve this homemade chocolate cake just slightly warmed so the chocolate chips are still a bit gooey! Of course, you can always top your cake with chocolate or cream cheese frosting.
Have more zucchini to use up? I love my air fried zucchini chips, cheesy zucchini skillet, Italian sausage and zucchini soup or this easy steak and zucchini recipe.
Storing Leftover Chocolate Zucchini Cake
Let the cake cool completely, then transfer leftover cake into an airtight container, or cover your cake pan. Store on the counter for up to 4 days.
I hope you love this moist chocolate zucchini cake! If you make it, I’d love to hear how it went in the comments below.
Old Fashioned Chocolate Zucchini Cake
Ingredients
Dry Ingredients:
- 2.25 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1.75 cups sugar
- 1/2 cup butter, unsalted, room temperature
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups zucchini, grated, unpeeled (pat dry with paper towels to remove excess water)
- 1.5 cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 325 degrees Fahrenheit. Prepare a 9×13” baking dish with cooking spray or line with parchment paper. Set aside.
- In a medium bowl, sift together the dry ingredients. Set aside.
- In a large mixing bowl, add the sugar, butter and oil. Beat until blended well. Add the eggs, one at a time, beating well after each one. Add in vanilla extract and mix to combine. You can use an electric mixer or stand mixer with the paddle attachment on low speed.
- Slowly add in the dry ingredients and buttermilk in three rounds, mixing between each round.
- Fold in the shredded zucchini and 1 cup of the chocolate chips.
- Spoon the batter into the prepared pan, and spread evenly with a spatula. Sprinkle the remaining 1/2 cup of chocolate chips on top of the batter.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely before serving.
