Teresa G


This recipe is based on a recipe from King Arthur (the flour company, not His Highness, LOL!) I've modified the recipe to our liking and it is fantastic! It is super chocolatey, super moist, and you'd never guess that there is zucchini in it. What a great way to eat our veggies!


★★★★★ 3 votes

Makes 9"x13" cake
40 Min
45 Min


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  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    teaspoon baking powder
  • 1/2 tsp
  • 3/4 c
    dutch-process baking cocoa
  • 2 tsp
    espresso powder
  • 1/2 c
    butter, room temperature ( 8 tablespoons)
  • 1 3/4 c
    white granulated sugar
  • 1/2 c
    vegetable oil
  • 1 tsp
    pure vanilla extract
  • 2 large
  • 1/2 c
    sour cream
  • 3 c
    shredded zucchini (approx. one 10" zucchini)
  • 1 c
    "special dark" chocolate chips, divided (or semi-sweet chocolate)
  • 1 can(s)
    chocolate fudge frosting



  1. Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
  2. In a medium bowl, mix together flour, baking soda, baking powder, salt, cocoa and espresso powder; set aside.
  3. In a large mixing bowl, beat butter until creamy; add sugar; beat until creamy.
  4. Add oil and vanilla; beat until smooth.
  5. Add eggs; beat well.
  6. Mix in 1/3 of the flour mixture; mix in 1/2 the sour cream; stir in 1/2 of remaining flour mixture; mix in remainder of sour cream; add remainder of flour mixture ; stir with spatula/scraper or wooden spoon to combine thoroughly.
  7. Stir in zucchini and 1/2 cup chocolate chips.
  8. Pour into prepared pan, smoothing to level batter.
  9. Bake at 350ºF for 40-45 minutes, until center springs back when lightly touched and cake appears set. (Note: Time is approximate due to type of pan and oven variations. Cake will crack; this is normal.)
  10. Optional step: Remove cake from oven, sprinkle fairly evenly with 1/2 cup chocolate chips; use an off-set spatula or dinner knife to spread the chocolate chips into a smooth glaze (it will take a few minutes for the chips to start melting.) Set pan on a wire rack and let cool completely (about 2 hrs.)
  11. When cooled, use knife or small off-set spatula to spread frosting evenly over cake.
  12. Note: You may use your favorite ganache instead of melted chocolate chip glaze and frosting, if preferred.

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