A great cake for all that zucchini at the end of the season, and the kids love it too!

Sandi

Recipe Summary

Servings:
24
Yield:
1 9x13-inch cake
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.

    Advertisement
  • Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.

  • Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.

  • Pour into a 9x13 inch pan and sprinkle top with chocolate chips. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

224 calories; protein 2.7g; carbohydrates 30.1g; fat 11.2g; cholesterol 25.9mg; sodium 93.1mg. Full Nutrition
Advertisement

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2008
I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe! Read More
(88)

Most helpful critical review

Rating: 3 stars
08/11/2010
This was just ok for me. Read More
(3)
119 Ratings
  • 5 star values: 84
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/07/2008
I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe! Read More
(88)
Rating: 5 stars
12/27/2008
This was absolutely delicious. You could see the zucchini, but it didn't bother us. I didn't know what sour milk was, so in case someone else is wondering too, you just mix 1/2 tablespoon lemon juice or vinegar with enough milk to make the 1/2 cup and let it sit for 5 min. Read More
(83)
Rating: 5 stars
07/17/2007
My mom has been making this one for years. Same recipe with the addition of 1/2 tsp ground cloves and grated zucchini instead of diced. I stopped by her house the other day and she was baking 7 (yes 7!) of these to put in the freezer. They freeze great. You can dress it up a little by sprinkling on some powdered sugar after thawing. A definite winner! Read More
(41)
Advertisement
Rating: 4 stars
02/15/2012
Excellent recipe-very moist. It only took about 30 minutes for the cake to bake to completion so I think 45 minutes is a little too long (it could have been my oven). I also made a powdered sugar glaze with a little cinnamon in it to drizzle on top. Thanks!! Read More
(26)
Rating: 5 stars
09/28/2003
My mom used to make a wonderful chocolate zucchini cake when I was a kid. Unfortunately she lost the recipe. I believe I just found it here! Absolutely delicious!! Brings back memories! Read More
(20)
Rating: 4 stars
10/14/2003
Delicious a nice moist chocolatey cake. I grate my zucchini instead of chopping it and I also put half the choclate chips into the batter because I like the extra texture in the cake. If you have picky eaters noone needs to know there's zucchini in this cake. Read More
(16)
Advertisement
Rating: 4 stars
08/28/2012
Very good with a few changes. First off, I knew 1/4 cup cocoa would not be chocolatey enough, so I upped it to 1/2 cup (I would use a couple of tablespoons more next time.) I added the chocolate chips to the flour mixture, shredded the zucchini, used a little less sugar, used unsweetened applesauce for the oil, and baked it for about 45 minutes in a bundt pan. Very moist! I didn't care for the cinnamon in here, so will leave it out next time! Read More
(15)
Rating: 4 stars
10/22/2006
Great recipe my grandmother used to make this and it is a great way to used up all of that extra zucchuni. I doubled the cocoa next time I think I will add even more to make it extra chocolatey. I also cook it in a bundt pan which makes it look really nice. Silicone bakewear. It makes it almost crunchy on the edge and fudgy on the inside. I didn't give it a five because I altered the recipe. Read More
(13)
Rating: 5 stars
08/03/2010
Oh my goodness, this is heavenly. I have an abundance of zucchini in my garden, so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. Went out on a limb and reduced the sugar in this cake by 1/2 cup, and I completely replaced the vegetable oil with applesauce -- all with fantastic results. I used sour cream in lieu of sour milk. Added 1/2 cup chocolate chips to the batter, and sprinkled about 3/4 cup on top. (Definitely squeeze the water out of your zucchini, as other reviewers have said.) Give this a try! Read More
(13)
Rating: 3 stars
08/11/2010
This was just ok for me. Read More
(3)
Advertisement