Chocolate Zucchini Cake

I dug this recipe up from my archives, because it's just so delicious to not be shared again. The zucchini gives it the perfect moistness and texture, making this a go-to summer cake. You would never guess that zucchini is even in it, but without it it just wouldn't be the same.

 Chocolate Zucchini Cake
1/2 c. soft margarine or butter
1/2 c. vegetable oil
1-3/4 c. granulated sugar
2 eggs
1 t. vanilla
1/2 c. sour milk (see note below)
2-1/2 c. all-purpose flour
1/2 c. chocolate chips
4 T. baking cocoa
1 t. baking soda
1/2 t. cinnamon
1/2 t. cloves
1/2 t. salt
2 c. grated zucchini (not peeled)
1/2 c. chopped nuts (optional)

1. In a large mixing bowl, beat together the butter, oil and sugar. Add the eggs, vanilla and sour milk:

**NOTE: If you don't have sour milk on hand, do this. In a glass bowl, put 1 T. of fresh lemon juice or distilled vinegar. Add one cup of milk and let sit for about 15 minutes. It will start to curdle and become sour.

2. In a separate bowl, combine the flour, cocoa, baking soda, cinnamon, chives and salt.  Slowly beat the dry mixture into the wet mixture. Stir in the grated zucchini.

3. Pour into a greased and floured pan (9x13, bundt, spring form, muffin, etc.). Sprinkle the chocolate chips and chopped nuts (optional, I didn't use them this time) over the top:

4. Bake in a preheated 325 degree oven for 45-60 minutes, checking that an inserted knife comes out clean when done.


Renee said...

You can see the moistness in that last picture. Looks great. I see this cake in my future ;)

Anna said...

Oh my, this makes me very hungry and craving sweets!!! Zucchini baked goods seem to signify summer :)
I see you have reached 800 followers! Woot - truly amazing!!!

Sunshine and Shadows said...

I think I will go make a cake right now - yummy!

Sonya said...

If you used a spring form pan..what size would you use?

Laura @ our messy messy life. said...

I made this tonight and it was perfect!!! My only change was to use half coconut oil and half vegetable oil. This is the recipe I'm using for kids' birthday cake next week......and a great way to use up these huge zucchinis we have!

Glad I found your blog!

Laura @ our messy messy life. said...

Ummm, I actually made more changes to make it dairy free.....unsweetened almond milk instead of the sour milk and Earth Balance buttery spread for the butter. It was the best dairy free cake I've had in quite a while!

Lissa said...

Going to try making this tonight. An old boss of mine used to make the most delicious chocolate zucchini cake and then sounds pretty close. I think I might take Laura's advice and trying using coconut oil.

Oh, and in the recipe section, you may want to change 'chives' to 'cloves'. I was like, There's Chives in this?? HaHa. But otherwise this sounds amazing

Heather said...

What Lissa said - I was like, chives??? LOL