Zucchini Chocolate Chip Cake Recipe - Allrecipes.com
Zucchini Chocolate Chip Cake Recipe
  • READY IN hrs

Zucchini Chocolate Chip Cake

Recipe by  

"This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 45 mins


  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
  2. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2011

This cake was irresitable right out of the oven!!! Couldn't keep my fork away.....very moist....I used milk choc chips, didn't need anything else....no whip cream or ice cream....plain with a large glass of milk....delish!!!

Most Helpful Critical Review
Sep 12, 2011

The consistency was mealey and way too dense. Not sure what I did wrong.

Sep 03, 2011

Good recipe as written. Made this yesterday, and even tho I lacked the choc chips and my measurements weren't spot-on, it came out great. Pressed and squeezed the moisture from my zucchini very well before using. Made it into two 8X8 pans so I could share it and the amount worked fine. Hubby and I had it with some Turkey Hill special chocolate flavor ice cream - Yum!

Sep 06, 2011

Exceptionally good zucchini cake. I used both green and yellow zucchini and put the chips on top. Very good.

Apr 22, 2013

Really good. I did increase the cocoa powder by 50%, used far less chocolate chips (a full cup was way too much for me, and next time I might use mini chocolate chips instead) and replaced both the oil and butter with unsweetened applesauce, and it turned out delicious and moist! Very satisfying for chocoholic health nuts like me. :) And a great way to sneak in a little extra veggie intake! I'm not sure why one reviewer squeezed the moisture out of his/her zucchini, because generally when you bake with zucchini the idea is that the vegetable provides some necessary moisture to the finished product so you DON'T want to press it...but I guess it depends on your moisture preference. I would recommend not squeezing your zucchini though, whether you're making this recipe or brownies or zucchini bread, but then again I love moist cakes/brownies/breads!

Sep 23, 2013

If you love chocolate, you'll love this cake. As one reviewer wrote, the cake is very dense, but that's how I like my chocolate baked goods. If you want it to be more like the molten lava cakes, put more chocolate chips. I did also wring the excess water out of the zucchini.

Jul 17, 2014

Delicious. I used applesauce for the oil but otherwise followed the recipe to a T. I did NOT squeeze out the moisture in the zucchini and came out perfectly moist and fluffy.

Jul 01, 2013

This was so good! The whole family loved it, and had no clue that there was any zucchini in it. We followed the directions exactly. It reminded us of Chili's Molten Cake. Perfectly done!! Will make again.


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 150 mg
  • 6%

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

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