Sharon’s Zucchini Chocolate Cake is a moist and tender dessert that combines the richness of cocoa with the natural sweetness and moisture of fresh zucchini. The zucchini melts into the batter, leaving no detectable vegetable texture but enhancing the cake’s softness. Topped with a scattering of chocolate chips and chopped walnuts, this cake offers a perfect balance of deep chocolate flavor and nutty crunch. Ideal for potlucks, casual gatherings, or as a comforting treat with coffee, it’s a versatile dessert that keeps well and tastes even better the next day.
Ingredients
- ½ cup butter (softened)
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 2 eggs (large )
- 1 tbsp vanilla extract
- ½ cup buttermilk (or milk or water)
- 2½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups zucchini (grated )
- 6 ounces chocolate chips (about 1 cup)
- ¾ cup walnuts (chopped )
Instructions
Step 1: Preheat Oven
- Preheat oven to 325°F (163°C). Grease and flour a 13×9-inch baking pan.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
- Beat in the eggs one at a time. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 5: Alternate Wet and Dry Ingredients
- Add dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined.
Step 6: Fold in Zucchini
- Gently fold in the grated zucchini until evenly distributed.
Step 7: Assemble in Pan
- Spread batter evenly in prepared baking pan. Sprinkle chocolate chips and chopped walnuts evenly over the top.
Step 8: Bake
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
- Allow cake to cool in the pan before slicing and serving.
Tips
• Substitute buttermilk with milk or water as noted on the card
• Add cinnamon or warm spices for a “spiced zucchini cake” twist
• Omit walnuts for nut-free households
• Use mini chocolate chips for more even topping coverage
• Dust the finished cake with powdered sugar in place of frosting
• Replace half the oil with applesauce for a lighter version
• Add a pinch of espresso powder to deepen chocolate flavor
• Fold in extra zucchini for added moisture
• Bake in two 8-inch pans for layer cake style
• Serve warm with whipped cream or vanilla ice cream
• Add cinnamon or warm spices for a “spiced zucchini cake” twist
• Omit walnuts for nut-free households
• Use mini chocolate chips for more even topping coverage
• Dust the finished cake with powdered sugar in place of frosting
• Replace half the oil with applesauce for a lighter version
• Add a pinch of espresso powder to deepen chocolate flavor
• Fold in extra zucchini for added moisture
• Bake in two 8-inch pans for layer cake style
• Serve warm with whipped cream or vanilla ice cream
Nutrition
Calories: 370kcalCarbohydrates: 46gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 45mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 29gVitamin A: 250IUVitamin C: 4mgCalcium: 35mgIron: 2.1mg
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