Zucchini Chocolate Cake Recipe

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Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.—Leon Kingsley, Marshfield, Massachusetts
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-15 servings


  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded peeled zucchini
  • 1/2 cup semisweet chocolate chips

Nutritional Facts

1 piece: 333 calories, 16g fat (6g saturated fat), 46mg cholesterol, 173mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.


  1. In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with chocolate chips.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Zucchini Chocolate Cake in Taste of Home August/September 1998, p47

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Tami12 User ID: 7842456 202762
Reviewed Jul. 10, 2014

"Can't wait to try"

OhBeeOne User ID: 6442248 22960
Reviewed Mar. 7, 2014

"Great for using up frozen grated zucchini not used for hubby's hunting muffins. This cake is SO moist it sticks to the roof of my mouth but who cares. I didn't frost mine. Didn't need it. Would recommend it and will be making it again."

JCV4 User ID: 628113 57050
Reviewed Jan. 25, 2014

"This was a nice, moist cake and a great way to use up zucchini. Thanks!"

germanycook User ID: 6411056 56777
Reviewed Jul. 14, 2012

"Surprisingly good! I forgot to peel the zucchini, but it didn't affect the flavour and texture. I only gave it 4 stars because it could be more chocolatey :)"

CWOCN User ID: 4346648 56308
Reviewed Jun. 13, 2012

"The best chocolate zucchini cake recipe I've found."

1275 User ID: 6324211 49863
Reviewed Nov. 4, 2011

"Great way to use op leftover zucchini! This cake was REALLY moist. And that is a good thing. You wouldn't think there was zucchini in it. You don't see the zucchini- this is a great recipe."

galinthewoods User ID: 3317961 17818
Reviewed Sep. 14, 2011

"I used one of those big, overgrown zucchinis. I scrubbed it well, cut it in half and discarded all the seeds. I shredded it with the skin on and, I suppose, retained some vitamins. I saw little green flecks in the cake, of course, but the texture and flavor was no different than cakes/breads I've made with little, peeled zucchinis."

galinthewoods User ID: 3317961 49861
Reviewed Sep. 14, 2011

"I added more chocolate chips than the recipe called for myself. It has no frosting as it is and it is a cake, after all. I love the spices in it. It's kind of reminiscent of that very first hint of fall."

brandons mommy User ID: 5825433 22354
Reviewed Sep. 11, 2011

"very good.. found it a little sweet, may use less sugar"

Grammie1 User ID: 1148065 56946
Reviewed Aug. 28, 2011

"This recipe is so easy to make, very tasty and full of chocolate flavor. When I made this recipe I used dark chocolate chips...yummy. I think when I make it again I will add the WHOLE bag of chocolate chips!"

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