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Chocolate Chocolate Chip Zucchini Cake
I love zucchini. I buy altogether too much of it in late summer and early fall, when it’s cheap and overflowing farmers’ market bins. I always have good intentions for my zucchini – I picture myself making vegetarian curries and ratatouille and he like, but what I really want to do is bake chocolate zucchini cakes. I love how dense and moist they are, without the cloying sweetness of a regular chocolate cake.
Generally, chocolate zucchini cakes are the uniced sort – baked in bunt or loaf pans. Loaf pans are easier, of course, without the pressure of properly and effectively greasing all those nooks and crannies. I also like the fact that you get two cakes out of the deal, so you can freeze one for later. (If you do, slice it first – the slices are perfect for popping into lunchboxes, and make great ice cream sandwiches!)
Chocolate Chocolate Chip Zucchini Cakes
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chipsPreheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.
For more recipes that sneak in the veggies, check out these 12 ideas!
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15 Comments
[...] Chocolate Chocolate Chip Zucchini Cake [...]
Dessert for Tomorrow | All this happened, more or less. commented on Aug 25 11 at 3:44 am[...] bat-sized zucchinis that I need to use before they rot on my counter). I’ve discovered this recipe and am thrilled with it, so much so that I’ve made three batches already (baseball bats is [...]
Quick Hit: Crazy Busy « The Blue Door commented on Aug 25 11 at 8:03 pmAngie McGowan commented on Aug 24 11 at 2:01 pmI really wan to try this, I just did some zucchini brownies that were pretty similar, just a little less flower, and no choco chips.
Sarah commented on Aug 28 11 at 8:49 pmMade this cake yesterday and let’s just say the second loaf didn’t make it to the freezer :) so chocolately and moist and delicious that I couldn’t believe that there were veggies in it. If I ever have children I would lie to them and say it was just delicious chocolate cake to sneak some veggies into them. I’m curious if it would work in cupcake form?
Laila commented on Aug 30 11 at 2:10 amHello. Well the pic looks delicious!!
Do u mean cocoa powder or cocoa syrup?
Thanks!
Maddie commented on Aug 30 11 at 3:22 pmOmg this stuff us amazing! So good and the batter omg we pretty much ate half! All I can say us mmm mmmm good!
Andrea commented on Aug 30 11 at 9:57 pmI made these cakes today and followed the directions and ingredients exactly (which is unusual for me) and used half dark chocolate chips and half semi-sweet. They are awesome!!!! I will definately be making these again!! And again… and again :) I love that you used loaf pans, it’s so nice to be able to freeze one loaf and save it for later. And you are right, you definately DON’T need icing on these cakes, they are great the way they are. Thanks for the recipe!
Kari commented on Aug 31 11 at 3:24 pmReally? A whole cup of oil? Could you do half oil and half applesauce and get similar results?
sandra commented on Aug 31 11 at 7:31 pmI LOVE this recipe!! We are on the third batch this week !! I have made them into muffin and mini muffin size which was perfect for school lunches.
I did think 1 cup oil was too much – so I did 1/2 cup oil and 1/2 cup apple sauce and they were still great.
Jamie K commented on Sep 01 11 at 2:57 pmI tried this too, and everyone LOVED it…but I made them in a muffin tin to pop in my little one’s lunchbox. I used 1/2 olive oil and 1/2 applesauce and 1 cup sugar and 1/2 cup Splenda, but I htink I’m going to try it with even less oil as mentioned above and use 1 cup of Splenda with 1/2 sugar. These are REALLY REALLY good! I even put a teaspoon of peanut butter into the center of the batter of a few and those were yummmmy.
Shauna commented on Sep 01 11 at 3:34 pm@Sarah, I don’t think you need to lie to them.. I don’t know of any kids who dislike zucchini or banana breads/cakes, especially when there’s chocolate involved
Melissa @melsattic commented on Sep 02 11 at 11:40 pmThese sound amazing! I want to make them now. LOL Thank you for sharing!
Yadira commented on Sep 05 11 at 8:05 pmThis thing was so yummy I had to post a picture in my blog to share the zucchini love.
http://crafty-adventures.blogspot.com/2011/09/double-chocolate-zucchini-cake-review.html
Chelsea commented on Sep 27 11 at 8:31 pmThis looks AMAZING! I have the same question, cocoa power or syrup? I also like the subsitutions people are posting about applesauce instead! Oil can really be too much in recipes I use applesauce for most now. Thanks for sharing!!!
tania commented on Nov 15 11 at 7:33 pmI want to make this but can I use whole wheat flour instead of white flour and honey instead of the sugar.
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