Mom’s Chocolate Zucchini Cake

Chocolate Zucchini Cake

Oh Mom!! Mother! I guess you really do know best! Try this sneaky – and delicious! – way to get the kids to eat veggies. Our Mom did it all the time with Chocolate Zucchini Cake. PS - You can’t taste the zucchini...It just adds moisture! (Pro tip - make SURE you peel the fresh-from-the-farm zucchini from Keller’s!) Enjoy this yummy recipe and pass another piece!


●  ½ C margarine or butter (1 stick), room temperature

●  1 ¾ Cups sugar

●  ½ Coil

●  2 eggs

●  1 tsp pure vanilla extract

●  ½ C buttermilk or sour milk (1⁄2 C milk + 1 tsp white vinegar = sour milk)

●  2 ½ Cups flour

●  4 Tbsp cocoa powder

●  1 tsp baking soda

●  ½ tsp cinnamon

●  ½ tsp salt

●  2 Cups grated zucchini (about 2 medium-sized zucchini), peeled and drained

●  12 oz. semi-sweet chocolate chips

●  ½ C chopped pecans or walnuts


  • Preheat oven to 325° (for a glass pan) or 350° (for a metal pan).
  • In a mixing bowl, cream together the room temperature margarine/butter and sugar.
  • Add the oil, eggs, vanilla and buttermilk/sour milk and mix well.
  • In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt.
  • Gradually add to the wet ingredients and mix well.
  • Fold in the zucchini.
  • Pour into a greased and floured 9×13 pan.
  • Sprinkle the chocolate chips and nuts over the top of the cake.