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Chocolate Zucchini Cake

This Chocolate Zucchini Cake is moist and super chocolatey! Perfect for dessert and birthday cakes. This recipe makes 2 loaves, so you can enjoy one now and freeze one for later.

Chocolate zucchini cake is a favourite around here. It’s rich, chocolatey and so delicious. In fact, it’s so chocolatey you barely notice there’s even any zucchini in this chocolate cake. Which also makes it perfect for a birthday cake…it’s amazing served with a scoop of vanilla ice cream!

Let’s bake!

This time of year makes me want to bake all the things. There’s just something about fall that gets me all excited to get into the kitchen and bake. So last weekend as we were preparing for back to school, I did my part by baking some banana bread and these chocolate zucchini cakes that the kids could take in their lunches. I had a basket of overripe bananas, and more summer zucchini than I know what to do with at this point…perfect time for baking.

Chocolate Zucchini Cake

Make 1 for now, save 1 for later.

Did I mention this recipe makes 2 loaves? One for now, one for later. Just wrap tightly and keep in the freezer for about 4 months. Having homemade baking in the freezer is so handy! And don’t forget to sprinkle extra chocolate chips on to the tops of the loaves before baking…my kids love this! So delicious…enjoy.

Make it a birthday cake!

Because this chocolate zucchini cake tastes so rich and chocolatey it’s a delicious option for a birthday cake. If you want to bake it as a sheet cake, prepare a 9×13 pan, and bake for about 50 minutes. Add some chocolate butter cream frosting and candles, done!

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe Tips:

  • MAKES 2 LOAVES: This recipe makes 2 loaves, so you can freeze one for later!
  • PAN SIZE: I use standard loaf pans for these loaves (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
  • MAKE SURE THE ZUCCHINI ISN’T TOO WET: Use a box grater or food processor to grate the zucchini, then make sure to lightly squeeze out excess moisture from the shredded zucchini before adding it to the batter. You can use paper towel to do this.
  • BUTTERMILK OPTION: If you don’t have buttermilk feel free to use sour cream or plain yogurt instead.
  • LINE THE PANS: Make sure to line the loaf pans with parchment.
  • STORAGE: Keep this cake in an airtight container at room temperature.
  • FREEZING: These loaves freeze well. Store in an airtight ziplock bag or plastic wrap in the freezer for up to 3 months.
  • MAKE IT A 9 x 13 CAKE: This recipe is quite cake-y, so it would make a great birthday cake. If you want to bake it as a sheet cake, prepare a 9×13 pan, and bake for about 50 minutes.
  • OPTIONS: If you like nuts, feel free to add 1/2 cup chopped pecans or walnuts.
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Chocolate Zucchini Cake

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This Chocolate Zucchini Cake is moist and super chocolatey! Perfect for dessert and birthday cakes. This recipe makes 2 loaves, so you can enjoy one now and freeze one for later.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves 1x
  • Category: Loaf
  • Method: Baking

Ingredients

Units Scale
  • 2 1/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups granulated sugar
  • 1/2 cup butter
  • 1/2 cup vegetable oil (or canola oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 cups grated unpeeled zucchini (about 1 medium zucchini) ** See notes **
  • 1 1/2 cup chocolate chips (divided)

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Prepare 2 loaf pans. I use parchment paper to line them.
  3. Sift together the flour, cocoa, baking soda and salt. Set aside.
  4. Using an electric mixer, combine the sugar, butter and vegetable oil until smooth.
  5. Then add the eggs, mixing well.
  6. In a separate measuring cup whisk together the buttermilk and vanilla.
  7. To the butter mixture, add the dry ingredients and alternately pour the buttermilk. Combine.
  8. Stir the shredded zucchini. Combine.
  9. Use a rubber spatula to fold in 1 cup chocolate chips.
  10. Divide the cake batter between the 2 loaf pans. Sprinkle 1/4 cup chocolate chips on to the tops of each loaf before baking.
  11. Bake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  12. Let cool on a wire rack for at least an hour before cutting.

Notes

If you find the grated zucchini is really juicy, lightly squeeze out some of the moisture before adding the zucchini to the batter.

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Mention @prettysuburbs so I can see what you made!

Recipe adapted from epicurious.com

Have a delicious day!

Chocolate Zucchini Cake {A Pretty Life}

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10 Comments

  1. I say “go for it”…. it looks like a loaf to me, too. So you SHOULD call it Chocolate Zucchini Loaf!… Now I’m off to check out your ‘traditional zucchini bread’….

  2. Absolutely delicious and looks beautiful. Thank you so much for the recipe. Taking one loaf down to friends this evening. Those chocolate chips on top of the loaves is such a nice touch.