Our Chocolate Zucchini Cake is the perfect way to use your garden zucchini. A delicious cake recipe, this Chocolate Chip Zucchini Cake makes a delicious dessert recipe.
ZUCCHINI
I love summer for several reasons. One of the top reasons would have to be having my kids home and being able to spend unscheduled time with them enjoying the sun and the outdoors. Another reason is that I LOVE all the fresh produce. We have a garden…albeit…a very small one. Even though it is small, I love using the food it produces. We always grow zucchini and it seems to always be an abundant producer. One of our favorite things to make with our zucchini is Zucchini Cake.
CHOCOLATE ZUCCHINI CAKE
So we always need to find creative and delicious ways to use it all up. One of my family’s favorite ways to eat zucchini is to eat it in this Chocolate Zucchini Cake. I know…eating vegetables has never been so delicious…and chocolatey!
ZUCCHINI CAKE
This is my mother-in-laws delicious recipe and since we are in the peak season for zucchini production around here…and I have 4 ripe zucchini’s sitting on my counter as I type this…I though there might be some of you out there who may be interested in finding creative ways to use your zucchini supply! This Zucchini Bundt Cake is a good start!
HOW TO MAKE BUNDT CAKE
I have been using Coconut Oil in my recipes now instead of other liquid oils and I am LOVING the change. My kids don’t even notice a difference, but I have noticed that it tends to make the texture a little bit more dense. I also notice that I have to bake this longer than the recipe calls for. So I baked it for about 10 minutes longer before it was set and ready to come out of the oven.
As a side note…we also shred our zucchini’s while they are fresh and then throw 2 cups of shredded zucchini into Ziploc Freezer Bags and then freeze them. This way we have access to fresh shredded zucchini well into the the winter months. Just pull it out the night before and let it defrost in the fridge before you use it. This is a great way to spread out the zucchini goodness all year long!
BUNDT CAKE SUPPLIES
- Bundt Cake Pan
- Lemon Zester and Juicer
- Silicone Spatulas
- Kitchen Aid Stand Mixer
- Cooling Racks
- Hot Pads
- Grater
I hope you enjoy this recipe. As usual, I would love to hear if you end up making it. This one tends to be a crowd pleaser.
Chocolate Zucchini Cake
Our Chocolate Zucchini Cake is the perfect way to use your garden zucchini. A delicious cake recipe, this Chocolate Chip Zucchini Cake makes a delicious dessert recipe.
Ingredients
- 1 3/4 cup Sugar
- 1/2 cup Butter
- 1/2 cup Oil we like Coconut Oil
- 2 1/2 cup Flour
- 4 Tbsp. Cocoa
- 1 tsp. Baking Soda
- 1/2 tsp. Cinnamon
- 1/2 tsp. Ground Cloves
- dash salt
- 2 eggs
- 1 tsp. Vanilla
- 1/2 cup Milk with 1 Tbsp. Lemon Juice
- 2 cups Zucchini grated
- 1/4 cup Walnuts optional
- 1/2 cup Chocolate Chips optional—but who would NOT want them?
Instructions
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Pre-heat oven to 350 degrees F.
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Beat together oil, butter, eggs, and sugar till creamy.
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Then gradually add the other ingredients one at a time will mixing between each addition.
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Pour mix into a greased AND floured bundt pan.
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Bake in a 350 degree F oven for 30-40 minutes. (When using Coconut Oil the cooking time may need to be increased another 10 minutes).
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Test with a toothpick inserted in center. When toothpick comes out clean the cake should be done!
BUNDT CAKE RECIPES
- Lemon Sour Cream Bundt Cake
- Lemon Blueberry Bundt Cake
- Strawberry Pound Bundt Cake
- Chocolate Zucchini Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Cinnamon Chip Bundt Cake
- Candy Cane Swirl Bundt Cake
You can also check our our favorite Zucchini Bread Recipe. We love it too and we make it with applesauce instead of oil…so it is a healthier, yummier version. So be sure to remember to check back in for that recipe.
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thanks! We have lots of gigantic zucchinis and I was in need of some good recipes! Looking forward to the bread recipe!
I had a suspicion that I would not be the only one with a lot of zucchini to use up! Hope you enjoy it! Thanks for the comment!
I also LOVE coconut oil! I can’t wait to check out the Zucchini bread as well!
Thanks Jen! You are always so sweet to comment.
Every year at this time, I remember that growing zucchini should be part of our plan to end world hunger! Seriously, we only planted one zucchini but if there were plants with ego problems, it would be the zucchini as it has encroached on our eggplant on one side and the rhubarb on the other side!
So I started making your recipe and realized I was out of regular flour–ugh! Not to be foiled, I rummaged through our pantry and found gluten free flour and even though, I was wary about the results, it was absolutely delicious!!! So for all you celiacs and gluten intolerant folks, this recipe works and is YUMMY!!!!
haha! That is a great idea! :)
So looking forward to trying this one. It looks so rich and delicious :-)
Thanks Gayla! I always appreciate it!
I love chocolate zucchini cake. Your recipe is a little different to mine so I’ll just have to try yours. :) Thanks for sharing.
Anne xx
Hope you like it.
I love chocolate zucchini bread and chocolate zucchini brownies so I know I’ll love this!
Thanks Emily! ooh…Zucchini Brownies!! I need those now! xo
this looks so good! def want to try this
Thanks Andrea! I hope you like it!
Ummm yumm! But stupid question. I have some coconut oil but I’ve never baked with it. It’s solid.. do you melt it before you put it in your batter?
That is not a stupid question. I wondered the same thing when I first started using it. I usually just melt it if it needs to in the microwave. All you need to do is just melt it for a few seconds before it is soft enough to measure out.
What type of flour did you use? Thanks
I just used All-Purpose white flour. You can use a mix of flours too if you would like. Sometimes (before my food allergies) I would add a mix of wheat flour and pastry flour.
I have used this recipe for years now and it is one of our favorites. Even my husband who is not a cake eater will eat this. And what a wonderful way to sneak another serving of veggies into your kids diet. I do mine in 9×13 cake pan and when I pull it out of the oven sprinkle more chocolate chips over it. Rich and moist enough to not need frosting at all.
Great alternative to the bundt pan Karan! Extra chocolate chips are always okay with me! Thanks for sharing the way you make yours! I know there will be many who may not want to use the bundt pan and prefer to use a 9×13 pan!
Hi! If I want to use Truvia instead of regular sugar. How much would it be? Thank you
Made this tonight and it was so yummy and moist!!! I wasn’t able to get it out of the bundt pan without it crumbling though. But, that is probably because it is so moist and I would rather have that problem then the alternative of it being too dry. Thanks so much for this recipe!!!
Yay! So glad you loved it. We have the crumbly problem too. If you look closely in my picture you can see some spots missing that were stuck in the pan too. Just extra bonus eating to eat it out of the pan. Those calories don’t count.
This looks delicious and I have to try it! Quick question, did you squeeze the excess moisture out of the zucchini after grating it? Thanks!
This looks so good Amy! For some fantastic reason our zucchini plant is 3 times as big as in years past. I definitely foresee this cake in our future!!
My girls are lactose intolerant….what could I replace the butter with to make this? We can go without the chocolate chips. But I usually replace butter with coconut oil and you already have it in there.
My girls are lactose intolerant…we make zucchini bread a lot but they would love this. What can I replace the butter with? I usually substitute coconut oil but you already have it in there.We can sub lactaid for reg milk and we can do without the chic chips. My girls thank you in advance!
ooh, we need to try this! we made chocolate zucchini bread last year and loved it!
Delish. My whole family loved it and never guessed there was zucchini in it. I used coconut oil and gave it such a great flavor. Loved it!
So happy to hear that! Thanks for sharing that with me!
Looks delicious….quick question, is the cocoa the unsweetened kind? thanks!
I just made this tonight and loved it! Can this cake be frozen and enjoyed later?
Yes it can! It freezes well. Sometimes I slice it up and wrap them individually in plastic wrap and freeze them. Then put them in the kids lunches or send to work with the hubby! Thanks so much for your sweet comment! Glad you loved it!
Thank you! I will be making this often and sharing with all my friends!
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I didn’t see a recipe in this article :(
Maybe it’s me but I can’t find a link for the cake recipe..but I’m on a mobile device.
I cannot see the recipe? Could someone post it again for me?
This is good! It is similar to a carrot or spice cake, so if you like that you’ll love this. My husband wasn’t sure if he would like it, but he did. 2 of my 3 kids did too! The 3rd one is very picky, so I’m not sure his vote counts. I will probably make this again if I have leftover zucchini.
Grace-So happy you enjoyed the recipe!
Is it just me? Where did the baking instructions go? I only see the ingredient list….
Michelle- The baking instructions are under the list of ingredients. Thank you and enjoy the recipe.
Hi! Your recipe looks amazing. My question is….is the cake freezable?
Emma- Yes, the cake is freezable! Enjoy!
I LOVE zucchini bread but have never had zucchini cake until now- it did NOT disappoint! My kids gobbled it up too.
Becca- So glad your family enjoyed it!
I have been making this recipes for years now.! Always a request when zucchini are abundant. The moist deep chocolate taste you have ever had. Try sprinkling the chocolate bits and walnuts on top of cake before baking! Makes a nice crunchy topping!
Patricia- I am going to try adding the bits of chocolate and walnuts. That sounds amazing. Thanks for the suggestion!
Someone already asked this question but I don’t see the answer. Is the cocoa sweetened or unsweetened?
Mary- I used unsweetened, just because that is what we have on hand. You could use sweetened though. Either would work great.
I sure love adding zucchini to cake! It is so moist & melts in your mouth!! This is the best way to eat cake!
Natalie- I agree!
This cake is absolutely incredible!! So soft & chocolate-y!! Everyone loves it!
Kristyn- So happy you enjoyed this recipe as much as we do!
Made this incredible zucchini cake. OMG! The crumb of this cake is incredible. And it’s so soft! Made 2 changes, 1 was an accident & the other on purpose. Was easier for me to use a 9×13 pan. And I grabbed the wrong extract–almond instead of vanilla. So I added some vanilla along with it. The family was drooling. Thanks for this great recipe. Will use it many times in the future.
Denise- I am so happy it turned out for you! I will have to try using almond extract, that sounds delicious! Great tips! Thanks for sharing.
You will not disappoint your guests or family with this cake! It’s absolutely incredible!
Natalie- So happy you loved it.
I am excited for my garden, so I can have zucchini on hand & ready! We use it a lot & this cake is a hit with the family!
Kristyn- We do too!
To me, this is the cake of summer because of how much zucchini we always have! So chocolatey and the texture is perfect.
Katie- Thank you.