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  1. Zucchini Chocolate Cake Recipe

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In the ripest time of the garden when everything seems to be harvested, all at once a plant will yield prolific amounts of produce. In The Gray Boxwood’s garden, I seem to always have a large quantity of zucchini. I’ll admit that most years the zucchini does extremely well at the beginning of the season but dies quickly. This year was one of those years. A blight or disease took the plants early but I was still able to harvest a large crop and have kept it in the fridge for baking, cooking, and, well…enjoying!

One thing I always make numerous amounts of during the summer is this zucchini chocolate cake. The zucchini makes this one of the most moist cakes you will every try. Perhaps having a vegetable in your chocolate cake sounds like a stretch. Do not fret – the zucchini bakes away to an almost unnoticeable amount and is a great way to use up any extra you may have. The cake also packs a tasty punch through the use of some great spices that give it an extra special touch.

Enjoy this deliciously unique cake the rest of the summer season!

A slice of zucchini chocolate cake rests on a plate.

Zucchini Chocolate Cake

4.67 from 3 votes
Bringing garden produce into sweets like cake creates a dynamic dessert that is unlike anything else. Using zucchini combined with chocolate creates a tasty and moist cake recipe, great for the summer season.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12


  • ½ cup unsalted butter room temperature
  • ½ cup neutral oil
  • 1 ¾ cups white granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour milk (1 tbsp vinegar with ½ cup milk)
  • 2 ½ cups all-purpose flour
  • 4 tbsp cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ¾ tsp cinnamon
  • ¾ tsp ground cloves
  • 2 cups finely grated zucchini peeled and seeds removed
  • ¼ cup chocolate chips (mini variety preferred)


  • Cream together the butter, vegetable oil, and sugar.
  • Add in the eggs, vanilla, and sour milk. Beat well.
  • Stir in the flour, cocoa, baking powder, baking soda, salt, cinnamon, and ground cloves.
  • Fold in the zucchini and chocolate chips.
  • Pour into a greased and floured Bundt pan.
  • Bake in a 350°F oven for 45-60 minutes, until an inserted toothpick or cake tester comes out clean.


Serving: 1servingCalories: 321kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.67 from 3 votes (1 rating without comment)

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  1. Amaaaaaazing.
    Just what I’ve been wanting to try as well as lasagna! Fantastic, now I have a reason to buy a Bundt pan ^^

  2. 5 stars
    made it last weekend. it disappeared! everyone loved it. I have a small garden and we have
    a lot of zucchini so it was perfect – can’t say I didn’t get my veggies in there. best of both worlds.
    I left out the chocolate chips and the ganache just because I was trying to keep it a little healthy.

  3. I’ve made Zucchini bread, zucchini lemon bread and a ton of zucchini pancakes. I will make this cake today. It looks very good, I agree always leave the skin on when you use zucchini, there’s no reason to peel it. I’ve made several of your recipes so far and they’re all very good.


  4. 5 stars
    Very glad I found this recipe because it’s from the Berkshire Victuals cookbook and is much more subtle than the 15 or so others I looked through to find the one I needed. Clue: this recipe has cinnamon, cloves and sour milk. I’ve made this cake for many years, but I’m travelling and don’t have my cookbooks with me lol. It actually doesn’t need a bundt pan: any ~9×13 pan will do.
    So thanks, Kaleb!
    PS I didn’t have chocolate chips in Ukraine the first time I made it, so I shaved a plate of good dark chocolate on top before putting it into the oven. VERY good alteration! Try it!