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Chocolate Zucchini Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Chocolate Zucchini Cake Recipe Chocolate Zucchini Cake Recipe

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

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
one 9" x 13" cake
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.
  10. Yield: 24 servings.

Nutrition Information

  • Serving Size 73g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 260
  • Calories from Fat 120
  • Total Fat 14g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 120mg
  • Total Carbohydrate 33g
  • Dietary Fiber 2g
  • Sugars 21g
  • 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.