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Zucchini Chip Chocolate Cake Recipe
Zucchini Chip Chocolate Cake Recipe photo by Taste of Home

Zucchini Chip Chocolate Cake Recipe

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4.5 34
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This moist, chocolatey cake makes good use of summer’s bounty of zucchini. Serve it alone or with fresh berries. —Weda Mosellie, Phillipsburg, New Jersey
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 15 servings


  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup 2% milk
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar

Nutritional Facts

1 piece (calculated without confectioners' sugar) equals 341 calories, 17 g fat (6 g saturated fat), 46 mg cholesterol, 248 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.


  1. Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
  2. Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 15 servings.
Originally published as Zucchini Chocolate Cake in Country Extra September 2010, p46

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Reviewed Sep. 16, 2015

"Excellent! Followed the recipe with no changes and it was a family hit. Definitely will make again."

Reviewed Aug. 22, 2014

"Very moist! I added chocolate frosting and my kids loved it!"

Reviewed Sep. 2, 2013

"I live at a high altitude, and this cake was still very moist. I made some substitutions, and it still turned out yummy. For the flour, I used about half regular flour and half whole wheat flour. Instead of butter I used unrefined coconut oil. I used some coconut sugar along with the white sugar. I'll make it again, for sure!"

Reviewed Aug. 21, 2013 Edited Sep. 24, 2013

"very moist. I goofed and put in a bit extra cocoa- but it was yummy. I really like th texture and flavor. Now I did go a bit over the top and turned mine into a Mud Cake by adding 1 1/2 mini mashmallows on top of the hot cake and putting back in the oven for acouple min, Then when cooled- made a chocolate sour cream icing (half batch)- but the cake is good on it';s own so next time will just stick with the cake"

Reviewed Sep. 4, 2012

"best zucchini recipe I have ever tried. My husband and friends say this is a keeper for sure!"

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