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–+ servings
Easy and moist chocolate zucchini cake with chocolate chips on plate with fork
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Chocolate Chip Zucchini Cake

Fresh, shredded zucchini is easy to mix right into a homemade chocolate cake. Chocolate chips are sprinkled on top to make this double chocolate zucchini cake irresistible!
Course Dessert
Cuisine American
Keyword Chocolate Chip Zucchini Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 15 pieces
Calories 342kcal
Author Jennifer Osterholt

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 cups zucchini shredded
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Cream butter, oil and sugar. Agg eggs, vanilla and buttermilk. Mix well.
  • Stir in zucchini and then add dry ingredients.
  • Pour into a greased 9 x 13 inch baking dish. Sprinkle chocolate chips over the top and bake at 325°F for 40 - 45 minutes.

Notes

  • Use a coarse grater to grate zucchini, a medium or fine grater will not work well
  • We prefer using smaller, tender zucchini, but larger zucchini work fine in this recipe, just make sure they are not too watery and the seeds aren't too large to enjoy in a bite
  • Omit the cloves if you are not a big fan of spices
  • Half a cup of buttermilk can be made by adding half a tablespoon of white vinegar to a liquid measuring cup and then fill to the half cup mark with milk; stir and allow the milk to sit for 5 minutes.

Nutrition

Calories: 342kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 188mg | Potassium: 166mg | Fiber: 2g | Sugar: 26g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg