Save on Pinterest

Buttermilk Chocolate Zucchini Cake

I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12-15 servings


  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 tablespoons baking cocoa
  • 3 cups grated zucchini (about 3 medium), drained
  • 1/2 to 1 cup semisweet chocolate chips


  • In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

Recommended Video


Click stars to rate
Average Rating:
  • gunslinger
    Jul 16, 2018

    Very moist and tasty. You wouldn't know the zucchini was in there unless someone told you. Your chocolate lovers would really like it as it is very rich and chocolaty. It was very good warm with a scoop of vanilla ice cream on top!

  • Gramma Amy
    Aug 27, 2014

    Good cake. The only change I made was to use about 1 1/4 C chocolate chips, and 1 extra Tbsp of cocoa for a richer, more chocolaty flavor. And I sprinkled 1/3 C chopped walnuts on top with the chocolate chips. It was yummy.