Zucchini Chocolate Chip Cake

Zucchini Chocolate Chip Cake

H Sankey

"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

1 h 45 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 29
  1. 32 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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 ver...

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

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

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 cake...

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 ...

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.

This recipe is a classic that my mom made regularly when I was young. I made it exactly as written with the small addition of 1tsp of cinnamon and 1/2tsp of cloves which is what my mother used ...

Moist, sweet, chocolatey! What more could one ask for

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