Chocolate Zucchini Cake I

Chocolate Zucchini Cake I

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"This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes."
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servings 260 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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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.


  1. Cream together butter or margarine, vegetable oil and sugar.
  2. Add eggs, sour milk, and vanilla. Blend well.
  3. In a separate bowl, sift dry ingredients together.
  4. Blend dry ingredients into the butter mixture.
  5. Add grated zucchini, and mix well.
  6. Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
  7. Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.


  1. 131 Ratings

Most helpful positive review

I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.

Most helpful critical review

Personally, I didn't find this to be enjoyable at all. It lacks flavor and is very dull.

Most helpful
Most positive
Least positive

I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.

Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sug...

great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min...

I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts, so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being...

Mmmm, this is great! I could hardly wait for it to finish baking before I had a piece. Love the chocolate chips and walnuts on the top. The only change I made was to substitute apple sauce fo...

tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family.

You think you'll see it, taste it, smell it, feel it -- BUT YOU WON'T!! The zucchini disappears - and a warm, moist, delicious chocolate cake is left! Amazing! I didn't have any cloves - love...

This is one of the BEST chocolate cakes that I've tasted! It's moist, chocolately and just plain YUMMY! Everybody, even the KIDS, love this cake!

My family adored this cake. I didn't have chocolate chips, nuts, or cloves in the house so I frosted with my own cream cheese frosting. Teenage sons couldn't believe there was vegetables in it....

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