Zucchini Chocolate Cake With Baked Topping

READY IN: 50mins
Recipe by Debber

Family recipe featuring a moist cake with a "secret" ingredient from the exploding garden and a baked on topping to make it look & taste even better. Goest together lickety-split, too!

Top Review by Grease

I love to use this recipe for those oversize zucchini squash I can't use elsewhere. I peel, split them, scoop out the seeds, grate and add to the recipe. A version of this recipe came to me from my mother-in-law and I treasure it. I love chocolate more than sweets and this recipe fills the bill with it's rich moist chocolate taste. Besides, it's fun to serve the kids a cake and later explain that they have done a good job eating their vegetables!

Ingredients Nutrition


  1. Preheat oven to 350. Grease a 13x9 cake or Bundt pan.
  2. Cream first five ingredients.
  3. Mix milk and baking soda in a measuring cup. Add to butter mixture.
  4. In a separate bowl, sift or stir next five ingredients, and add to egg and milk mixture.
  5. Beat until smooth, then stir in zucchini. Pour into prepared pan.
  6. Sprinkle brown sugar and chocolate chips over the batter.
  7. Bake at 350 for 45-50 minutes.

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