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

Zucchini Chip Chocolate Cake Recipe

Read Reviews (32)
4.47 32
Publisher Photo
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

Ingredients

  • 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 King Arthur Unbleached 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.

Directions

  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

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.

Reviews for Zucchini Chip Chocolate Cake(32)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
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!

MY REVIEW
Reviewed Sep. 4, 2012

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

MY REVIEW
Reviewed Sep. 1, 2012

This cake is so light and fluffy with the perfect amount of chocolate. Sooooo good!

MY REVIEW
Reviewed Aug. 16, 2012

Moist and delicious. Excellent recipe.

MY REVIEW
Reviewed Aug. 14, 2012

Just made this cake yesteday and it was great. I did cheat and put on a cream cheese frosting. Ended up having cake for breakfast today, I liked it so much. I guess I'm not diet conscious.

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