This Chocolate Zucchini Cake Recipe from my Grandmother is simple and easy but so, so good, especially with a dollop of homemade whipped cream!
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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 This Recipe
- The addition of zucchini makes this the best chocolate cake. It is such a moist cake!
- It is a delicious cake with rich chocolate flavor.
- This is the perfect way to use your garden zucchini which is sure to get rave reviews.
🧂 Ingredients
- 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
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 or Jump to Recipe.
🔪Instructions
- Grease and flour a 9x12 pan, then preheat oven to 325-degrees F.
- Soften butter in the microwave.
- Add the dry ingredients to a large bowl.
- Grate the zucchini into a medium bowl. For best results, I suggest draining off any excess moisture from the zucchini using a colander.
- Crack and gently whisk eggs into a separate bowl. Do not beat.
- 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.
- Pour cake batter into the prepared pan and sprinkle chocolate chips and walnuts on top if you want.
- Bake 45 minutes until toothpick or cake tester comes out clean.
- Cool on a wire rack before cutting.
Equipment
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⭐ Tips
Here are some tips my grandmother gave me for making this cake:
- If you're a little light on the zucchini, grate up some carrot to get to the full 2 cups.
- You can grease the pan with butter, shortening or coconut oil. Be sure to also flour the pan. too.
- For best results, I suggest draining off any excess moisture from the zucchini using a colander.
- 'Always remember to use pure vanilla, it makes a difference!' Gram never skimped on quality ingredients!
- If you don't have buttermilk, you can make a quick substitute... just add ½ teaspoon of lemon juice to the milk and let it stand five minutes before adding it to your cake mixture.
🍴 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 ½ 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:
More Cake Recipes
📋 Let's Cook!
I hope you can share this with the special people in your lives soon. And friends, take a moment to tell those you love how much they mean to you. Time is fleeting.
Not ready to make Gram's delicious chocolate cake recipe yet? Don’t forget to pin this for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Gram's Chocolate Zucchini Cake
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Equipment
Ingredients
- 1 stick 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 9x12 pan, then preheat oven to 325-degrees F.
- Soften butter in the microwave.1 stick 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.
Notes
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Mary P says
This is SOOO good and SOOO easy to make! A true crowd pleaser!