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Chocolate Zucchini Cake II

"A great cake for all that zucchini at the end of the season, and the kids love it too!"
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servings 224 cals
Original recipe yields 24 servings (1 9x13-inch cake)


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

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. 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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Read all reviews 91
  1. 108 Ratings

Most helpful positive review

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 wh...

Most helpful critical review

This was just ok for me.

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Least positive

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 wh...

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 ...

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...

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 su...

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!

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...

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....

Very good with a few changes. First off, I knew 1/4 cup cocoa would not be chocolatey enough, so I upped it to 1/2 cup (I would use a couple of tablespoons more next time.) I added the chocolat...

Oh my goodness, this is heavenly. I have an abundance of zucchini in my garden, so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. ...