No Frosting Zucchini Chocolate Cake
A moist, rich zucchini chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and vegetable enthusiasts seeking a delicious, no-frosting treat. Great for snacks or desserts.
Ingredients
- 1/2 cup oleo (1 stick) ⓘ
- 1/2 cup oil
- 1 3/4 cups sugar ⓘ
- 2 eggs ⓘ
- 4 tablespoons cocoa ⓘ
- 1 teaspoon vanilla ⓘ
- 2 1/2 cups flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/3 teaspoon baking powder ⓘ
- 2 cups zucchini, chopped ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 cup buttermilk or 1/2 cup milk plus 1 teaspoon vinegar ⓘ
Instructions
- Preheat oven to 325°F (160°C). Grease two loaf pans.
- Mix oleo, oil, and sugar until well combined.
- Add eggs and vanilla; mix thoroughly.
- Stir in cocoa, flour, baking soda, baking powder, cinnamon, and cloves.
- Fold in chopped zucchini and buttermilk (or milk with vinegar).
- Divide batter evenly into the prepared loaf pans.
- Sprinkle chocolate chips on top of each loaf.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For a richer flavor, try adding a pinch of espresso powder to the batter. If you're out of buttermilk, regular milk with vinegar works well as a substitute. You can also use coconut oil instead of oleo for a dairy-free version. Consider adding chopped nuts or swapping half of the flour for whole wheat flour for added nutrition.
Serving Suggestions
This zucchini chocolate cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. For a fun twist, try serving it alongside Eggless Lace Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover zucchini chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of No Frosting Zucchini Chocolate Cake contains roughly 658 calories, with 7g protein, 72g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (33% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and protein. It also contributes 14g of dietary fiber toward your daily target.
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 frozen zucchini in this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the right texture in your cake.
Is it necessary to grease the loaf pans?
Yes, greasing the loaf pans is important to prevent the cake from sticking. You can use butter, oil, or a baking spray. For added insurance, consider lining the pans with parchment paper after greasing for easy removal.
Can I omit the chocolate chips?
Absolutely! If you prefer a lighter cake, feel free to omit the chocolate chips. The zucchini keeps the cake moist and flavorful even without them. Alternatively, you can substitute with dried fruits or nuts for a different texture.
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).