New and improved. Originally posted here (Aug 2010).With frosting, this time around, for good measure.

Chocolate Zucchini Cake

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Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
cooling time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Chocolate and Zucchini is the best combination! This recipe uses both to make the most moist and delicious cake in minutes!

Ingredients 

  • ½ cup butter, unsalted
  • ½ cup vegetable oil or coconut oil
  • 1 ¾ cup granulated sugar or a mixture of 3/4 brown and 1 cup granlated sugars
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 6 tablespoons unsweetened cocoa
  • ½ teaspoon cloves
  • ½ teaspoon cinnamon
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 2 cups zucchini, grated*
  • ½ cup buttermilk*
  • 1 cup chocolate chips
  • Whipping cream, or frosting (recipe below)

Frosting:

  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • dash salt
  • milk or cream to thin, about 2-3 tablespoons

Instructions

  • Cream together butter, oil and sugar. Add eggs and vanilla, beat.
  • Add flour, cocoa, cloves, cinnamon, soda and salt and beat for additional 2 minutes.
  • Add grated or blended zucchini and buttermilk. Blend well. Fold in chocolate chips.
  • Pour into a greased 9 x 13 pan and bake at 325 for 40-45 minutes (check with a toothpick).
  • Best when served slightly warm with fresh whipped cream or top with frosting.
  • Frosting: Beat all ingredients with mixer in bowl until smooth. Frost cake when cooled.

Notes

-You may also bake in two-9 or 10 inch pie plates.
-The original recipe calls for peeling and seeding the zucchini, I leave the peel on and don’t seed. And I usually pulverize the zucchini in a blender with about 1/4 cup of water. The total amount used in the recipe is 2 cups, meaning I place the zucchini in a blender with about 1/4 cup of water and pulverize the zucchini until it looks like baby food. Then I measure out 2 cups. If it turns out to be a little less than 2 cups, no big deal. 1 3/4 is fine! 
-To make buttermilk substitute: Pour 1 tablespoon lemon juice into a 1/2 cup measure. Fill with milk and let sit for 5 minutes. Stir and use in recipe as directed. If you have Greek yogurt, you may also use 1/2 cup of plain unsweetened Greek yogurt in place of buttermilk. 

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!