Chocolate Zucchini Cake

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" x 13" cake

Recipe photo

You'd never know there's zucchini in this ultra-moist, rich chocolate cake.

Chocolate Zucchini Cake

star rating (80) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" x 13" cake
Published: 07/10/2012

Ingredients

Cake

  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream, buttermilk, or yogurt
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
  • 2 teaspoons espresso powder, optional but tasty
  • 3 cups shredded zucchini (about one 10" zucchini)*
  • 1/2 cup chocolate chips
  • *Why the range in weights? Zucchini's weight varies a lot, depending on its moisture. To avoid having to make a decision about weight, consider measuring zucchini by volume.

Icing

  • 1 cup chocolate chips

Tips from our bakers

  • For a slightly thicker, richer frosting: In the microwave or on the stove top, combine 1 1/3 cups (8 ounces) chocolate chips and 7 tablespoons (3 1/2 ounces) half & half, heating until the chocolate softens. Stir to melt the chocolate, and spread over the completely cooled cake. Fat-free half & half is fine; as is liquid coffee creamer — try different flavors for a tasty twist.
  • Don't worry about espresso powder giving this cake any coffee flavor; it's there strictly to enhance the cake's deep-dark chocolate taste, which it does admirably.

Directions

see this recipe's blog »

1) Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

2) In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3) Beat in the eggs.

4) Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5) Add the cocoa and espresso powder, mixing until smooth.

6) Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.

7) Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.

8) To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.

9) Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Yield: 24 servings.

Nutrition information

Serving Size: 71g Servings Per Batch: 24 Amount Per Serving: Calories: 237 Calories from Fat: Total Fat: 12g Saturated Fat: Trans Fat: Cholesterol: 23mg Sodium: 142mg Total Carbohydrate: 11g Dietary Fiber: 2g Sugars: Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345678  All  
  • star rating 04/14/2015
  • Beth from Salem, MA
  • This cake was VERY well received for a birthday party at work. Glad I did not fuss over a layer cake. People loved the moist, chocolatey-ness. I made just a thin ganache chocolate frosting and did not include any chocolate chips in the batter. I think the KA triple cocoa blend made a difference, too. Keeper.
  • star rating 04/11/2015
  • Mary Ellen from New London, CT
  • OMG, so moist and yummy! Not too sweet, but just right chocolatey. My kids never suspected there was zucchini in there (evil laugh heh, heh, heh)!!! An awesome recipe.
  • star rating 02/12/2015
  • ThomfamilyGF from KAF Community
  • Baked up great as cupcakes-got 24. I baked exactly per recipe, using yogurt , MINI choc chips, and my espresso powder. Frosted with Nutella cream cheese icing and they were great! Did half with plain cream cheese icing as well, also quite good.
    Wow - this sounds mouth-watering delicious....happy baking! Irene@KAF
  • star rating 09/07/2014
  • cheryl from Gray Rapids NB canada
  • The best zucchini chocolate cake recipe yet. I used the powder left in my electric coffee grinder and the cake was full of flavor and oh so moist.
  • star rating 09/06/2014
  • Laura from Gorham, Maine
  • This is nearly the same recipe that has been an all time family favorite! Small differences: 1 tsp cinnamon. Also, instead of mixing chocolate chips into batter or smoothing into icing, sprinkle chocolate chips and chopped walnuts across the top of batter and bake at 350 for 40 minutes. Off to the farmers market to get some zucchini! It is time to make Chocolate Zucchini Cake!
  • star rating 09/06/2014
  • Laura from Gorham, Maine
  • This is nearly the same recipe that has been an all time family favorite! Small differences: 1 tsp cinnamon. Also, instead of mixing chocolate chips into batter or smoothing into icing, sprinkle chocolate chips and chopped walnuts across the top of batter and bake at 350 for 40 minutes. Off to the farmers market to get some zucchini! It is time to make Chocolate Zucchini Cake!
  • star rating 08/28/2014
  • Bern from utah
  • So moist and delicious! Perfectly sweet and I completely forgot the chocolate chips in the batter. My husbands mother makes the best chocolate zucchini cake and the recipe is the same except the baking powder. What a difference one ingredient can make! He said it was the best cake to date (and he is not a cake person!)
  • star rating 08/27/2014
  • Margaret from Watertown, WI
  • Wow! Fudg-y and moist - without being too dense or oily. Delicious! I used sour cream. Used coarse Microplane grater for my zucchini, and drained off the excess liquid. Used 2 teaspoons coffee extract in lieu of the espresso powder, added 1/4 teaspoon Penzey's cinnamon, and 1/2 teaspoon Princess baking emulsion. Skipped the chocolate chips in the cake and used my favorite chocolate frosting instead of the melted chocolate chips on top. Used a 9x13 Airbake cake pan. At 325, baking time was closer to 45 minutes. This is my new go to zucchini cake recipe.
  • star rating 08/22/2014
  • carolwi from KAF Community
  • Absolutely great! Sometimes cakes with vegetables in them (carrot, etc.) are a bit greasy (or alternatively, too dry). I've made this 3 times in the past few weeks & everyone just loves it. You can't eat a super large piece (though I try) so the 9x12 size goes a long way. I've always topped it with a cream cheese/butter/confectioners sugar frosting (& who doesn't love that?)
1 2345678  All  
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