Chocolate Zucchini Cake is rich, flavorful, and ultra-moist — thanks to freshly grated zucchini baked right in. With chocolate chips in every bite, this cake doesn’t even need frosting! 

We enjoy it straight from the pan, topped with powdered sugar, whipped cream, or a scoop of ice cream. No more wondering what to do with all that zucchini! Enjoy this delicious dessert all season long.


Here’s why zucchini works so well in cake:

  1. Zucchini is full of moisture, making cakes soft and tender without adding more oils. 
  2. Its subtle flavor lets the rich chocolate flavor shine.  
  3. Zucchini adds vitamins C and A, and fiber. 
  4. Best of all, it’s a delicious way to use up this abundant vegetable! 

What Ingredients Do I Need for Chocolate Zucchini Cake? 

Zucchini: Adds moisture without changing the flavor

Buttermilk: Makes the cake soft, with just a hint of tang 

Butter and oil: Gives a flavor boost with more moisture

Sugar: Sweetens every bite

Flour and eggs: For structure and a softer texture

Vanilla, cloves, salt, and cinnamon: Adds a deeper flavor to the rich chocolate

Chocolate Chips: Give bursts of chocolatey goodness!

Every summer we ask the same zucchini questions

Where did the name zucchini even come from?

Why does one tiny seed produce enough zucchini for the entire neighborhood? 

Why does it cost anything at the store when everyone is trying to give it away? 

A quote from Si: 

“You have probably read a hundred recipes titled ‘Best Zucchini Recipe Ever’ Most of those are ‘blech.’ My vote goes to this Chocolate Zucchini Cake. This is the best thing I have ever made or eaten using zucchini. Oh, and if you are still wondering if you should give this recipe a go, it’s one of Laurie’s recipes. 

Yes, Laurie of: Laurie’s Amazing Carrot Cake, Laurie’s Lemon Bars, and Amazing Chocolate Cake. She’s never steered us wrong.”

Enjoy your zucchini!

Chocolate Zucchini Cake

Print Pin
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 15
Chocolate Zucchini Cake is ultra-moist — thanks to freshly grated zucchini baked right in. With chocolate chips in every bite, this cake doesn’t even need frosting! 

Ingredients 

  • ½ cup butter, softened
  • ½ cup canola oil
  • 1 ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 3 tablespoons cocoa
  • ½ teaspoons cloves
  • ½ teaspoons cinnamon
  • 1 teaspoons soda
  • ½ teaspoons salt
  • 2 cups zucchini, peeled, seeded, and grated
  • ½ cup buttermilk
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 325 degrees and position rack in the center of the oven.
  • Grease a 9×13-inch baking pan.
  • In the bowl of a stand mixer, cream butter, oil and sugar together.
  • Add eggs and vanilla and beat on low for two minutes.
  • Gently mix in flour, cocoa, cloves, cinnamon, soda and salt.
  • Fold in zucchini, buttermilk and chocolate chips.
  • Pour batter into prepared pan and bake for 40-45 minutes.

Notes

This recipe works fine without peeling and seeding the zucchini. Just grate or blend the zucchini before adding to the cake mixture.
Semi sweet chips are great in this recipe.
To make buttermilk substitute: Pour 1 tablespoon lemon juice into a 1/2 cup measure. Fill with milk and let sit for 5 minutes. Stir and use in recipe as directed. If you have Greek yogurt, you may also use 1/2 cup of plain unsweetened Greek yogurt in place of buttermilk. 

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!