Zucchini Chocolate Cake
A moist and flavorful zucchini chocolate cake that combines the richness of cocoa and chocolate chips with the subtle sweetness of zucchini. Perfect for dessert or a sweet snack, it appeals to chocolate lovers and those seeking a veggie-infused treat that stays moist and delicious.
Ingredients
- 1/2 cup margarine
- 1/2 cup cooking oil ⓘ
- 1 3/4 cups sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup sour milk ⓘ
- 2 cups grated zucchini ⓘ
- 2 1/2 cups flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 4 tablespoons cocoa ⓘ
- 1 cup chocolate chips ⓘ
Instructions
- Cream the margarine, cooking oil, and sugar together.
- Add eggs, vanilla, and sour milk; beat well.
- Stir in grated zucchini.
- Add dry ingredients (flour, baking powder, baking soda, salt, cloves, cinnamon, cocoa) and mix until combined.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle chocolate chips on top of the batter.
- Bake at 325°F (160°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsweetened applesauce in place of half the margarine. If you don’t have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk. To enhance the chocolate flavor, try adding a teaspoon of instant coffee granules to the batter. This cake is also a great use for any extra zucchini you have on hand.
Serving Suggestions
This Zucchini Chocolate Cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or a glass of cold milk. For a fun twist, serve it alongside Cheese Cut Outs for a delightful dessert spread.
Storage & Reheating
Store leftover Zucchini Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to three months. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Chocolate Cake contains roughly 671 calories, with 3g protein, 35g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (51% of the Daily Value), iron (28% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1269mg per serving (55% 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 a different type of oil instead of cooking oil?
Yes, you can substitute the cooking oil with other neutral oils like canola or vegetable oil. If you prefer a richer flavor, you might also use melted coconut oil or even olive oil, though the latter will impart a distinct taste. Just make sure to keep the measurement the same.
Is it necessary to peel the zucchini before grating?
No, it’s not necessary to peel the zucchini before grating. The skin is nutritious and will blend into the cake, adding moisture and texture. Just make sure to wash the zucchini thoroughly to remove any dirt or pesticides. Fresh, organic zucchini works best for this recipe.
What can I substitute for the eggs in this recipe?
If you need an egg substitute, you can use flax eggs or applesauce. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes until it thickens. Alternatively, 1/4 cup of unsweetened applesauce can replace one egg, maintaining moisture in the cake.
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).