Aunt Dinny'S Famous Chocolate Zucchini Cake
Moist chocolate zucchini cake bursting with sweet cocoa, cinnamon, and subtle spice—perfect for a cozy dessert or sweet snack for all ages.
Ingredients
Instructions
- Cream butter, sugar, and oil together.
- Add eggs, vanilla, and buttermilk, mixing well.
- Whisk flour, soda, baking powder, salt, cinnamon, cloves, and cocoa until combined.
- Stir in shredded zucchini.
- Fold in chocolate chips.
- Pour batter into a 13½×8½‑inch pan and bake at 350°F for 45‑50 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. To enhance the chocolate flavor, try using dark chocolate chips instead of semi-sweet. Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Serving Suggestions
Serve the cake as a delightful dessert on its own, or dress it up with a scoop of vanilla ice cream for a special occasion. It pairs beautifully with Aunt Hazel's Jello Salad for a colorful dessert spread. Consider dusting the top with powdered sugar or drizzling with chocolate sauce for an extra touch. This cake is also a great choice for brunch alongside Moist, Scrambled Eggs.
Storage & Reheating
Store leftover chocolate zucchini cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Dinny'S Famous Chocolate Zucchini Cake contains roughly 677 calories, with 6g protein, 56g carbohydrates, and 47g fat. It is a good source of protein (12% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 958mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other sweeteners instead of sugar?
Yes, you can substitute sugar with alternatives like honey, maple syrup, or coconut sugar. However, keep in mind that using liquid sweeteners will alter the consistency of the batter, so you may need to adjust the amount of flour or other dry ingredients accordingly.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum for proper texture. Additionally, check that all other ingredients, such as baking powder and chocolate chips, are gluten-free to avoid cross-contamination.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes, then check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).