Chocolate Zucchini Cake

Indulge in the rich, moist goodness of this Chocolate Zucchini Cake recipe! Made with fresh zucchini and cocoa, this decadent cake is perfectly fudgy while sneaking in a healthy twist. Topped with chopped walnuts or pecans and chocolate chips. It’s an easy dessert that’s perfect for family gatherings, potlucks, or anytime chocolate cravings strike.

Welcome to our food recipe blog. You will find many helpful and delicious family recipes here. Here are some recipes to get your browsing started: Hasselback Bottoms, Copycat Cheesecake Factory Louisiana Chicken Pasta, Nutty Buddy Cupcakes, White Chocolate Raspberry Cheesecake, Traeger S’mores Brownies, Super Moist Bundt Cake, Buttery Boiled Corn on the Cob, Boneless Honey BBQ Wings-Buffalo Wild Wings Copycat, Toblerone Cookies, Scotchmallow Cookies, Oreo Cookie Dip, Rocky Road Brownies, Lemon Cookies, Southwest Chicken Tacos, Korean Beef, One Pan Beef Noodle Casserole, Grilled Chicken Caesar Salad, Cordon Bleu Puffs, Pineapple Salsa and White Chocolate Chip Macadamia Nut Cookies.

We Love This Kitchen Tool For This Recipe Plus Helpful Ingredients:

Salad Shooter Pro!

365 Whole Foods Organic Cocoa Powder

Walnuts or Pecans from Amazon

Ingredients Needed For Chocolate Zucchini Cake:

• 1/2 cup butter, room temperature
• 1/2 cup oil
• 1 1/2 cups sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup buttermilk
• 2 1/2 cups flour
• 1/3 cup cocoa powder, packed into the measuring cup-not lightly spooned in
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 cups zucchini double grated-see note below in the instructions
• 1/2 cup chocolate chips
• 1/2 cup walnuts or pecans, chopped

Instructions For Chocolate Zucchini Cake:

1. In a mixing bowl, combine butter, oil, sugar, eggs, vanilla and buttermilk until well blended. Use an electric mixer or a stand mixer. 
2. Add flour, cocoa powder, baking soda, cinnamon and salt. Mix just until moistened.
3. Add the double grated zucchini and fold in with a rubber spatula. Mix it in so you do not have clumps of zucchini together.
4. Pour batter into a greased 9 X 13 baking dish. Smooth the batter out.
5. Top with chopped nuts and chocolate chips. 
6. Bake in a 325° oven for 40 minutes-until toothpick inserted into the center comes out clean. 
7. Serve warm with vanilla ice cream or whipping cream. Enjoy this delicious, moist, chocolate cake. 
8. NOTE: I use a Salad Shooter to grate my zucchini. I press the zucchini pieces (cut out the seeds) through the Salad Shooter with the grater attachment. Then, I take the grated zucchini and press it back through the Salad Shooter a second time.

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To our family, this is an old fashioned cake. It has been made for our family for generations. Grandma made this cake and so does Mom. Now, we do too. You know it is a keeper when it is still being made after that many years. Try this delicious cake-we think you will love it as much as we do.

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Chocolate Zucchini Cake

A simple and delicious homemade cake recipe made with zucchini, cocoa and more.

Course Dessert

Cuisine American

Keyword Garden Recipes, Homemade Chocolate Cake, Recipes With Zucchini, Summer Desserts

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Author Sweeter With Sugar

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup oil
• 1 1/2 cups sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup buttermilk
• 2 1/2 cups flour
• 1/3 cup cocoa powder packed into the measuring cup-not lightly spooned in
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 cups zucchini double grated-see note
• 1/2 cup chocolate chips
• 1/2 cup walnuts or pecans chopped

Instructions

1. In a mixing bowl, combine butter, oil, sugar, eggs, vanilla and buttermilk until well blended. Use an electric mixer or a stand mixer.

2. Add flour, cocoa powder, baking soda, cinnamon and salt. Mix just until moistened.

3. Add the double grated zucchini and fold in with a rubber spatula. Mix it in so you do not have clumps of zucchini together.

4. Pour batter into a greased 9 X 13 baking dish. Smooth the batter out.

5. Top with chopped nuts and chocolate chips.

6. Bake in a 325° oven for 40 minutes-until toothpick inserted into the center comes out clean.

7. Serve warm with vanilla ice cream or whipping cream. Enjoy this delicious, moist, chocolate cake.

8. NOTE: I use a Salad Shooter to grate my zucchini. I press the zucchini pieces (cut out the seeds) through the Salad Shooter with the grater attachment. Then, I take the grated zucchini and press it back through the Salad Shooter a second time.

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