Double Chocolate Zucchini Cake

Are you looking for a delicious way to get your veggies? This Double Chocolate Zucchini Cake is the perfect treat plain or served a la mode!

Zucchini is a summer staple in the garden around here, it literally seems to grow over night and therefore we have multiple recipes to use it up! My favorites are the dessert recipes! We freeze shredded zucchini so we can enjoy a taste of summer all year long!

Double Chocolate Zucchini Cake

Have picky eaters? No one will know the “secret” ingredient in this cake unless you tell them!

This cake is very similar to your traditional from scratch cake recipes, mix dry ingredients and separately mix liquid ingredients and then alternate liquid and dry ingredients until combined. The chocolate chips make the perfect topping so there isn’t any need to worry about icing or a glaze.

This recipe can be made with fresh or frozen shredded zucchini, but if you use frozen be sure to drain the excess liquid. The cake is delicious on it’s own or for a special treat serve with ice cream and mini chocolate chips.

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5 from 2 votes

Double Chocolate Zucchini Cake

Ingredients

• 2 1/4 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup butter soft
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups grated unpeeled zucchini
• 1 cup chocolate chips

Instructions

• Preheat oven to 325F.
• Butter and flour 13 x 9 x 2-inch pan.
• Sift flour, cocoa powder, soda and salt into medium bowl.
• Beat sugar, butter and oil in large bowl until well blended.
• Add eggs 1 at a time, beating well after each addition.
• Beat in vanilla extract.
• Mix in dry ingredients alternately with buttermilk.
• Mix in zucchini.
• Pour batter into pan.
• Sprinkle chocolate chips over.
• Bake cake about 50 minutes (or until cake tester comes out clean).
• Cool cake completely in pan.