Chocolate Zucchini Cake Recipe

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Chocolate Zucchini Cake



This is a delicious moist cake and you really can't taste the zucchini(it's what makes it moist) I don't frost this cake it great plain. Instead of milk and vinegar,you can substitute 1/2 c buttermilk.
My family likes it warm.

★★★★★ 1 vote


2 1/2 c flour
1/4 c unsweetened cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 c milk
1 t. white vinegar
1/2 c butter,softened
1 1/2 c sugar
1/2 c vegetable oil
2 eggs
2 t. vanilla
2 c grated zucchini
1 c chocolate chips


1Preheat an oven to 325 degrees. Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

About this Recipe

Course/Dish: Cakes, Chocolate