This Chocolate Zucchini Cake is a tender and super chocolatey cake! Perfect for dessert and birthday cakes!
– – – – – –
This time of year makes me want to bake all the things. There’s just something about fall that gets me all excited to get into the kitchen and bake. So last weekend as we were preparing for back to school, I did my part by baking some banana bread and chocolate zucchini loaves that the kids could take in their lunches. I had a basket of overripe bananas, and more zucchini than I know what to do with at this point…perfect time for baking.
Chocolate zucchini cake is a favourite around here. It’s rich, chocolatey and so delicious. In fact, this cake would be perfect for a birthday cake…it’s amazing served with a scoop of vanilla ice cream!
Did I mention this recipe makes 2 loaves? One for now, one for later. Whoop! And don’t forget to sprinkle extra chocolate chips on to the tops of the loaves before baking…my kids love this! So delicious…enjoy!
Chocolate Zucchini Cake
- 2 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups sugar
- 1/2 cup butter or margarine
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 cups grated, unpeeled zucchini (about 1 medium zucchini) ** See notes.
- 1 1/2 cup chocolate chips, divided
Preheat your oven to 325 degrees.
Prepare 2 loaf pans. I use wax paper to line them.
Sift together the flour, cocoa, baking soda and salt. Set aside.
In a mixer, combine the sugar, butter and vegetable oil.
Then add the eggs, mixing well.
In a separate measuring cup combine the buttermilk and vanilla.
To the butter mixture, add the dry ingredients alternately with the buttermilk (3 additions of each). Combine.
Add the zucchini. Combine.
Stir in 1 cup chocolate chips.
Divide the batter between the 2 loaf pans. Sprinkle 1/4 cup chocolate chips on to the tops of each loaf.
Bake for 60 minutes. Or until a toothpick inserted into the centre of the cake, comes out clean.
If you find the grated zucchini is really juicy, lightly squeeze out some of the moisture before adding the zucchini to the batter.
- This recipe makes 2 loaves, so you can freeze one for later!
- If you find the grated zucchini is really juicy, lightly squeeze out some of the moisture before adding the zucchini to the batter.
- This recipe is quite cake-y, so it would make a great birthday cake. If you want to bake it as a sheet cake, prepare a 9×13 pan, and bake for about 50 minutes.
More Delicious Zucchini Recipes:
Click the image!
Have a delicious day!