Chocolate Zucchini Cake(This Is Different And Good.)
A moist, rich chocolate zucchini cake with hints of cinnamon and cloves, topped with nuts and chocolate chips—perfect for dessert or coffee gatherings with a touch of veggie goodness.
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup vegetable oil ⓘ
- 1 1/2 cups sugar ⓘ
- 2 eggs, lightly beaten ⓘ
- 1/2 cup sour milk or buttermilk
- 1 teaspoon vanilla ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1/4 cup baking cocoa ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves ⓘ
- 2 cups shredded zucchini ⓘ
- 1/2 cup chopped nuts ⓘ
- 1/2 cup semi-sweet chocolate chips ⓘ
Instructions
- In a mixing bowl, cream together the butter, oil, and sugar.
- Add eggs, milk, and vanilla; mix well.
- Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves; gradually add to the creamed mixture.
- Stir in shredded zucchini.
- Spread the batter into a greased 13 x 9-inch baking pan.
- Sprinkle chopped nuts and chocolate chips on top.
- Bake at 350°F (175°C) for 35 to 40 minutes or until the cake tests done.
Tips & Substitutions
For a lighter version, you can substitute half of the butter with unsweetened applesauce. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Adding a pinch of espresso powder can enhance the chocolate flavor without making it taste like coffee.
Serving Suggestions
Serve this delicious cake warm or at room temperature, dusted with powdered sugar for a simple finish. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. You can also enjoy it alongside a cup of coffee or tea, making it a great choice for brunch or as an afternoon snack.
Storage & Reheating
Store leftover Chocolate Zucchini Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to three months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Cake(This Is Different And Good.) contains roughly 261 calories, with 1g protein, 9g carbohydrates, and 19g fat. It is an excellent source of vitamin A (31% of the Daily Value). Note that it is relatively high in sodium, at 1202mg per serving (52% 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 different types of flour for this recipe?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a healthier option. However, keep in mind that using alternative flours like almond or coconut flour may change the texture and moisture of the cake, so adjustments in liquid may be needed.
Can I make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum or add a teaspoon to help with the structure. The cake should still turn out moist and delicious with the zucchini adding moisture.
What can I substitute for the eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes). This will help bind the ingredients together while keeping the cake moist.
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).