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Chocolate Zucchini Cake I

"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
Original recipe yields 18 servings (1 - 9 x 13 inch cake)


  • 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

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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{{model.addEditText}} Print
  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.

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Read all reviews 112
  1. 137 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....