Chocolate Zucchini Cake

star rating (37) rate this recipe »
Recipe photo

Chocolate Zucchini Cake

star rating (37) rate this recipe »
Published prior to 2008

You'd never know there's zucchini in this ultra-moist, rich chocolate cake. Follow our step-by-step photos for making this cake at 
our blog, Baking Banter. 


1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream, buttermilk, or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounces) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
1 cup (6 ounces) chocolate chips, for icing

Preheat the oven to 325°F. Lighlty grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. 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. 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 per serving (1 square, 71g): 237 cal, 12g fat, 3g protein, 11g complex carbohydrates, 2g dietary fiber, 23mg cholesterol, 142mg sodium, 113mg potassium, 61RE vitamin A, 2mg vitamin C, 1mg iron, 43mg calcium, 48mg phosphorus.

Reviews

1 234  All  
  • star rating 05/06/2012
  • aw0043 from KAF Community
  • When I read about a chocolate cake made with zuccinni on the "Simply Susan Blog", I just felt it would be good, but I couldn't find the recipe anywhere on her Blog. Then I did a web search, and came up with King Arthur Flour as the place it originated. WOW, I thought, now I am positive it will be great because every thing I have gotten from KAF so far is excellent. To make a long story short, I ordered the Dutch Cocoa and some other products, and waited. Well, I made it yesterday with some of our organic garden zuccini, the KAF Cake flour, your cocoa, and I followed the receipe exactly, except for the espresso powder. I don't like mocha flavor, and I was afraid the powder would give it that flavor. The cake baked in 35 minutes exactly. I used some chips for the glaze on one part, I left some plain, and I put a cream cheese icing on the last section. My husband and I decided we liked the chocolate glaze best, the plain was good, too; but the cream cheese icing did not enhance the flavor, so it is off the list . The cake is wonderful, even BETTER than I imagined. It is so moist and chocolatey! It is so good we even had some for breakfast this morning. I am sending the recipe to friends and family. I think they'll love it as much as we do. If so, LOOK OUT ZUCCINIS.
  • star rating 12/28/2011
  • blsmvl from KAF Community
  • This rating is based on the recipe in the Whole Grain Baking book. I LOVE this cake! It is so moist and delicious. The only thing I don't follow in the directions is the baking time. My cake always finishes in 25 or so minutes where the recipe states to bake for 45-50 minutes. This is in more than one oven that I've baked it in. I've never made the topping. Everyone in my family loves it.
    Amazing....whole grain and cake in the same sentence! Congrats for your family seal of approval! Irene @ KAF
  • star rating 11/13/2011
  • Cybele from Washington, DC
  • This was insanely good. Was out of butter so I used some kind of fake butter spread and to my shock and awe, it made no difference. Used a Bundt pan - needed about an hour to bake. Light, fluffy, rich, chocolatey, not to sweet. Served it at a friend's birthday party with a ganache and enjoyed watching people go back for more and more!
  • star rating 10/07/2011
  • alphill from KAF Community
  • Baked this cake for a friend's birthday and no-one believed there was zucchini in it. Made it in a ring tin and finished it off with ganache and a little ice cream. Incredible!
  • star rating 08/11/2011
  • Melanie from Albuquerque
  • I've made this several times and every time it turns out dry compared to other cakes I've made. Not sure why? I'm always looking for ways to make desserts that have something nutritional, so I recommend it for that reason, but I prefer to not have those redeeming qualities at the expense of a decadent experience.
    I am sorry that this is not turning out the way you would like. It could be that you have too much flour or that the cake is over-baked. Please call our baker's hotline if you would like to discuss this further (802-649-3717). ~Amy
  • star rating 07/29/2011
  • AllisonF from KAF Community
  • Delicious, chocolatey cake, and you'd never have to know there's zucchini in it! I used half white whole wheat flour and it came out wonderfully. Between the whole wheat and the zucchini, this makes a healthy breakfast - right?!
    That would be open for debate, but I'm with you! ;) ~JDT@KAF
  • 07/19/2011
  • Kari from Sandefjord, Norway
  • This sounds like a wonderful cake!! However, I live in Norway and I'm not familiar with ounces. Are the ounces in this recipe fluid or weight? I would like to convert to metric weight for accuracy.
    Hi Kari. All of the ounces are by weight, so you can convert to grams. Happy baking!
  • star rating 07/11/2011
  • Beth from NJ
  • Just fabulous! What a great way to use up the zucchini. I will be making this every year and freezing the leftover if there's any. I found this to be a perfect blend....not too sweet. No one would ever guess there is zucchini in it.
  • star rating 12/22/2010
  • from
  • star rating 09/19/2010
  • buonoj from KAF Community
  • This is an extraordinary chocolate cake, the zucchini gives a wonderful moisture and no hint of flavor. This has become the family favorite. Simple to make and a joy to serve. however I ad a 1/4 cup cake enhancer, and I leave out the chocolate chip frosting, just to rich with it. I just serve plain with powdered sugar.
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