Zucchini Chocolate Cake

"Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Chandy S. photo by Chandy S.
photo by Diane G. photo by Diane G.
photo by Georgina W. photo by Georgina W.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 20mins




  • Cream butter then add oil and sugar; mix.
  • Add next 8 ingredients; mix well.
  • Fold in the chips and nuts by hand.
  • Put in a greased and floured 9 x 13 pan.
  • Bake at 325° for 1 hour or until done.

Questions & Replies

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  1. Terri R.
    The picture looks like it has something like a topping maybe, chocolate and nuts on top of finished cake. Is there a topping not included in the recipe?
  2. Harley W.
    what size is it


  1. Karen19
    Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!
  2. Vicky P
    Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I'm glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you'll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P.
  3. Sueie
    Made this into moist, delicious muffins. Didn't tell the fussy ones there was zucchini in them until they had finished and declared they delcious. This is a keeper.
  4. vttrapperman
    I hate to add anything negative, but I was duped by this same recipe twice and thought it might be worth adding my two cents. I made this a few days ago and when I finished mixing the batter realized that I had made this very cake last year and had forgotten it was the same recipe. The recipe does not have enough cocoa in it to make it truely chocolately. It's a very light colored batter.... and not very chocolately cake either. 1/4 cup wasn't even close. I tried to add a little at the end when I realized it, but it was too little too late. If you are looking for a nice dark chocolate zucchini cake/bread, this one may leave you wanting more... it needs a LOT more cocoa. Sorry!
  5. Sharon123
    My husband was hankerin' for a piece of chocolate cake so I whipped this one up for him. He never knew that I put zucchini in it! I did put a chocolate frosting on it(sweet tooth). Thanks for a yummy cake!


  1. Cathy B.
    10 min less cooking time. 1 1/2 t cinnamon and 1/2 t nutmeg added.
  2. Chandy S.
    Cooking time was 35 minutes at 325 for cupcakes.
  3. Diane G.
    supplemented 3/4 sugar with light brown sugar.
  4. Emma L.
    Just made this recipe for a friend's birthday! I made a few substitutions and made them as cupcakes (bake for 20-25 minutes) but this recipe was SO moist and delicious. I doubled the cocoa as per another users suggestion and used cake/pastry flour, coconut oil instead of vegetable, sugar and agave syrup, egg whites instead of eggs, and white and dark chocolate chips. Literally so goooooood. Must try! 1?2 cup butter 1?2 cup COCONUT oil ONE cup sugar ONE cup AGAVE SYRUP 4 EGG WHITES (1/2 cup) 1?2 cup buttermilk 1 teaspoon vanilla HALF cup cocoa 2 1?2 cups CAKE/PASTRY FLOUR 1 teaspoon baking soda 1 teaspoon salt 2 cups zucchini, grated 1/2 cup DARK CHOCOLATE WAFERS 1/2 cup WHITE CHOCOLATE WAFERS ONE cup walnuts
  5. Ceezie
    We loved this cake! I used applesauce instead of oil and chopped snickers in lieu of the chips and nuts. To make it extra chocolatey I topped with a simple chocolate frosting. I will make this again, thanks



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