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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

Ingredients

  • 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)

Instructions
 

  • 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.

Nutrition

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

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Kaleb

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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8 Comments

  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.

    Gino

  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!