Chocolate Zucchini Cake
This Chocolate Zucchini Cake Recipe from my Grandmother is simple and easy but so, so good. This is the perfect dessert for summer potlucks and cookouts – or anytime of year!
Today I’m sharing with you one of my all-time favorite recipes from my Grandmother. I enjoy making it for my family now. It’s become one of Ethan and Olivia’s favorites as well, and I think she would get a kick out of that!
Gram used to say that it was perfect because this chocolate zucchini cake recipe ‘frosted itself’. She would include chopped walnuts with chocolate chips on top, but my family prefers it without the nuts. It’s up to you!
This is the best chocolate cake for any chocolate lover!
❤️ Why You’ll Love Our Recipe
- It is a delicious cake with a rich chocolate flavor.
- The addition of zucchini makes this the best chocolate cake. It is such a moist crumb!
- This is the perfect way to use your garden zucchini.
Ingredients
This is meant to be a brief overview of the chocolate zucchini cake recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- salted butter
- vegetable oil
- white granulated sugar
- pure vanilla extract
- buttermilk
- all-purpose flour
- eggs
- baking soda AND baking powder
- salt
- natural unsweetened cocoa powder
- ground cinnamon
- zucchini, grated
- semi-sweet chocolate bits, if desired
- chopped walnuts, if desired
Serving Suggestions
Just as Gram said, this is a perfect snack cake that requires no frosting because of the chocolate bits it is delicious with a little homemade whipped cream or homemade ice cream, too!
If you prefer, you could add a layer of vanilla or chocolate frosting to the top.
Storage
This cake will keep at room temperature for about 1 week in an airtight container. (These are my favorite airtight containers.) However, if it is very hot or humid, I suggest storing it in the refrigerator.
Variations
- You can substitute half of the zucchini with a grated carrot or apple.
- For a slightly healthier cake – that’s an oxymoron, right?? – substitute half of the vegetable oil for a fruit puree like banana, pumpkin or applesauce.
- For the topping, use any combination you like of dark, semi-sweet or even white chocolate chips.
- You can add 1/2 cup of your favorite chopped nuts to the batter if you like.
- This cake can also be made in a bundt pan if you like. It looks beautiful dusted with powdered sugar. You can also make it in two round cake pans. Obviously, the time will change a bit for different-sized pans.
More Zucchini Recipes
If you have tons of zucchini in your garden (or just really love it!) try one of these other great zucchini recipes next time:
Chocolate Zucchini Cake
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Ingredients
- 8 ounces butter
- ½ cup vegetable oil
- 1¾ cups sugar
- 3 teaspoons vanilla
- ½ cup buttermilk
- 2½ cups all-purpose flour sifted
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cocoa powder
- 1 teaspoon cinnamon
- 2 cups zucchini grated
- ½ cup semi-sweet chocolate bits if desired
- ½ cup chopped walnuts optional
Instructions
- Grease and flour a 9×12 pan, then preheat oven to 325-degrees F.
- Soften butter in the microwave.8 ounces butter
- Add the dry ingredients to a large bowl.2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ¼ cup cocoa powder, 1 teaspoon cinnamon, 1¾ cups sugar
- Grate the zucchini into a medium bowl.2 cups zucchini
- Crack and gently whisk eggs into a separate bowl. Do not beat.2 eggs
- Add the softened butter, eggs and the rest of the wet ingredients (except for the chocolate chips and walnuts if you are using them) to the dry ingredients.½ cup vegetable oil, 3 teaspoons vanilla, ½ cup buttermilk
- Pour the batter into the prepared pan and sprinkle the chocolate chips and walnuts on top if you want.½ cup semi-sweet chocolate bits, ½ cup chopped walnuts
- Bake 45 minutes until toothpick comes out clean.
Equipment
Notes
Nutrition
More Cake Recipes
This is SOOO good and SOOO easy to make! A true crowd pleaser!
This was the best recipe I have made. The slow oven makes the difference.
Thank you so much for your sweet comment, Roberta! This is one of my favorite things to make in September and August with farm fresh zucchini. 🙂
Lovely cake, turned out perfect. I prefer the use of butter and oil to only oil.