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

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
16
Yield:
1 9x13-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

326 calories; protein 4g 8% DV; carbohydrates 42g 14% DV; fat 17g 26% DV; cholesterol 39.1mg 13% DV; sodium 150.1mg 6% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2011
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 large glass of milk....delish!!! Read More
(30)

Most helpful critical review

Rating: 1 stars
09/12/2011
The consistency was mealey and way too dense. Not sure what I did wrong. Read More
(7)
73 Ratings
  • 5 star values: 60
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/23/2011
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 large glass of milk....delish!!! Read More
(30)
Rating: 5 stars
09/03/2011
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 very well before using. Made it into two 8X8 pans so I could share it and the amount worked fine. Hubby and I had it with some Turkey Hill special chocolate flavor ice cream - Yum! Read More
(22)
Rating: 5 stars
09/06/2011
Exceptionally good zucchini cake. I used both green and yellow zucchini and put the chips on top. Very good. Read More
(20)
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Rating: 5 stars
04/22/2013
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 the oil and butter with unsweetened applesauce and it turned out delicious and moist! Very satisfying for chocoholic health nuts like me.:) And a great way to sneak in a little extra veggie intake! I'm not sure why one reviewer squeezed the moisture out of his/her zucchini because generally when you bake with zucchini the idea is that the vegetable provides some necessary moisture to the finished product so you DON'T want to press it...but I guess it depends on your moisture preference. I would recommend not squeezing your zucchini though whether you're making this recipe or brownies or zucchini bread but then again I love moist cakes/brownies/breads! Read More
(9)
Rating: 5 stars
09/23/2013
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 cakes put more chocolate chips. I did also wring the excess water out of the zucchini. Read More
(7)
Rating: 1 stars
09/12/2011
The consistency was mealey and way too dense. Not sure what I did wrong. Read More
(7)
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Rating: 5 stars
08/31/2015
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 to add and I threw the chocolate chips on top of the cake just before I put it in the oven. Love this recipe! Read More
(5)
Rating: 5 stars
07/17/2014
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. Read More
(5)
Rating: 5 stars
08/06/2016
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 dense cake.... no kidding. The water from the zucchini makes it extremely moist and ALL zucchini cakes will be like this. This is not a light fluffy cake and will never be. Take this into mind if you are expecting a sponge or light cake. Also do not drain or squeeze out the zucchini. This water is needed for moisture. I've also added more than the recipe calls for (grated extra because of the size of the zucchini) and it doesn't hurt a thing. This is delicious. Read More
(4)