Chocolate Zucchini Cake

mary Armstrong


This cake is even better the second day!

The cocoa and spice make it so delicious and the buttermilk makes such a tender crumb!

I use cream cheese frosting. BUT it is goood without it.


★★★★★ 1 vote

20 Min
45 Min


  • 1 stick
    butter or margerine
  • 1 2/3 c
  • 1/4 c
  • 2
  • 1 tsp
    vanilla extract
  • 2 1/2 c
  • 1/4 c
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    buttermilk or sour milk
  • 2 c
    grated zucchini, partially peeled
  • 1 1/2 c
    semi-sweet chocolate chips

  • 3 oz
    cream cheese
  • 1/2 c
    butter, softened (may omit butter and use half and half but more than 2 tablespoons.
  • 2 Tbsp
    milk or more
  • 2 c
    powdered sugar

How to Make Chocolate Zucchini Cake


  1. Cream together butter, sugar and oil.
  2. Add eggs and vanilla, mix well.
  3. Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
  4. Add the grated zucchini and chocolate chips last, stir until just combined.
  5. After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
  6. Bake in a 350 degree oven for 40-45 minutes or until tests done with a toothpick.

    If you make cupcakes, bake for 25 minutes.

    Cool completely, then frost with your favorite icing. I make cream cheese frosting.
  7. Cream cheese frosting:

    Cream butter and cream cheese until creamy, add milk and powdered sugar until consistency is what you like. Frost and enjoy that darn good cake!

Printable Recipe Card

About Chocolate Zucchini Cake

Course/Dish: Cakes

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