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Zucchini Chocolate Chip Cake

H Sankey

"This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well."
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Ingredients

1 h 45 m servings 326 cals
Original recipe yields 16 servings (1 9x13-inch pan)

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Directions

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  • Prep

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  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
  2. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 326 calories; 17 g fat; 42 g carbohydrates; 4 g protein; 39 mg cholesterol; 150 mg sodium. Full nutrition

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Reviews

Read all reviews 46
  1. 53 Ratings

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Most helpful positive review

This cake was irresitable right out of the oven!!! Couldn't keep my fork away.....very moist....I used milk choc chips, didn't need anything else....no whip cream or ice cream....plain with a ...

Most helpful critical review

The consistency was mealey and way too dense. Not sure what I did wrong.

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This cake was irresitable right out of the oven!!! Couldn't keep my fork away.....very moist....I used milk choc chips, didn't need anything else....no whip cream or ice cream....plain with a ...

Good recipe as written. Made this yesterday, and even tho I lacked the choc chips and my measurements weren't spot-on, it came out great. Pressed and squeezed the moisture from my zucchini ver...

Exceptionally good zucchini cake. I used both green and yellow zucchini and put the chips on top. Very good.

Really good. I did increase the cocoa powder by 50%, used far less chocolate chips (a full cup was way too much for me, and next time I might use mini chocolate chips instead) and replaced both ...

If you love chocolate, you'll love this cake. As one reviewer wrote, the cake is very dense, but that's how I like my chocolate baked goods. If you want it to be more like the molten lava cake...

The consistency was mealey and way too dense. Not sure what I did wrong.

Delicious. I used applesauce for the oil but otherwise followed the recipe to a T. I did NOT squeeze out the moisture in the zucchini and came out perfectly moist and fluffy.

Moist delicious cake. Made with all butter, since had no oil, and it was great. Added chips to the cake, as did many others, and sprinkled atop as well. As for the comments about this being a...

This recipe is a classic that my mom made regularly when I was young. I made it exactly as written with the small addition of 1tsp of cinnamon and 1/2tsp of cloves which is what my mother used ...