Chocolate Zucchini Cake

Presented by: Paula Nemzek

No need to frost this sweet treat – the top is studded with chocolate chips!

serves 10 to 12


  • 1 3/4 cups sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini (about 2 small)
  • 2 cups semisweet chocolate chips


Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

In a large mixing bowl cream together the butter and sugar. Beat in the oil, eggs and vanilla.

Combine the dry ingredients in a separate bowl and add to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into a greased 9x13-inch pan.

Sprinkle with the chocolate chips and bake for 40 to 50 minutes, or until a toothpick comes out clean. Cool on a wire rack.

Note: Make your own sour milk (buttermilk equivalent) by adding 1/2 tablespoon vinegar to 1/2 cup milk and letting it sit for 15 minutes.


this was really great how the chocolate is added in to it and how the whole recipe gets it main form once
this was really awesome that how you have written it and how one can very simply have the privilege from it.

I've made a different recipe that uses orange zest and cinnamon in it and smells heavenly when cooking -- and the taste is so good! I might try adding some to this recipe to see what happens.


Yikes! What is the calorie count on this? Fat, oil, sugar, chocolate chips.......


Or just don't make it!


Not everything needs to be be low fat/low cal! If you are worried about the calorie count, then go for a walk after you eat it.


Who cares?


I have been making a version of this recipe for many years. It is always a hit, very moist and tasty. I often substitute honey for the sugar but use less than is called for, using @ 1 c. sugar and bit less than 1/2 c. Honey. I substitute plain yogurt for buttermilk.

I also add 1/2 teas. salt, 1/3 cup unsweetened cocoa powder and double the spices, using in addition allspice, and ginger.

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