Zucchini Chocolate Cake

Recipe by Chef on the coast

This is from TOH. I like the fact that it's a great way to use all the zucchini from my garden. DH and kids don't let it last long around our house. This is one of those recipes where I usually dump all ingredients in large bowl and mix instead of following the directions below. It's just the way I am.

Top Review by Chef TraceyMae

I made this with zucchini from my garden. I enjoyed making the cake from scratch-interesting ingredients. It was a little drier than I thought it would be - so I'm thinking it was either my zucchini or because I cooked it in a convection oven. But DS eats a slice every day - even though he knows there's zucchini in it. Made for the June 2009 Aussie/NZ recipe swap.

Ingredients Nutrition


  1. In a mixing bowl, cream butter, oil and sugar.
  2. Beat in eggs and vanilla.
  3. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well.
  4. Stir in zucchini.
  5. Pour into a greased 13 x 9 inch baking pan.
  6. Sprinkle with chocolate chips.
  7. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool on a wire rack.

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