Chocolate Zucchini Cake II Recipe -
Chocolate Zucchini Cake II Recipe

Chocolate Zucchini Cake II

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
  2. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
  3. Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
Aug 11, 2010

This was just ok for me.

Dec 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.

Jul 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!

Feb 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!!

Sep 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!

Oct 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.

Oct 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.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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