Chocolate Zucchini Cake Recipe

July and August are fun times in the kitchen if you have a plethora of zucchini!  One of our favorite dessert recipes comes from Guest Chef, Regina!  We met on a email loop and then that carried over onto Facebook.

Last year when shared this recipe, my 10 year old daughter made it all by herself.  That is how easy this recipe is to make!  We made it last weekend for a party. It is always a hit and no one believes that it has zucchini in the recipe. 


Down below the recipe is a low carb version made by my other Guest Chef, Cindi! 

Chocolate Zucchini Cake

1/2 cup butter, soft
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 t vanilla
1/2 cup sour milk (1t vinegar in measuring cup, fill with milk)
2 cups shredded zucchini, drained
2 1/2 cups flour
4 T cocoa
1/2 t baking powder
1 t baking soda
1/2 t cinnamon
1/2 t salt

Mix: butter, oil, and sugar
Add: eggs and vanilla
Add: milk and COMBINED dry ingredients alternately
Add: zucchini

Pour into greased 9x13 pan.

Top with a mixture of:
1/2 cup brown sugar
1/2 - 1 cup nuts, chopped
6-10 oz. chocolate chips

Bake at 350 degrees for 30-35 minutes

**My Tips**

*A lot of zucchini recipes call for 2 cups of zucchini.  If you have a lot of zucchini, shred and freeze into 2 cup portions.

*The recipe didn't specifically say leave the skin on or off so I left it on. 

*These make really good cupcakes, too.   

My friend, Cindi, made this recipe Low Carb. Here is her recipe:


LOW Carb Chocolate Zucchini Cake 


1/4 cup butter, soft
1/4 cup oil
1/2 cup splenda and 2 packets of stevia
1 egg
1/2 t vanilla
1 tsp of vinegar and cream to make it ("buttermilk") 1/4 cup
1 cup shredded zucchini, drained
1 cup almond flour and 1 1/2 Tbsp of flax meal
2 T cocoa
1/4 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/4 t salt

Mix: butter, oil, and sugar
Add: eggs and vanilla
Add: milk and COMBINED dry ingredients alternately
Add: zucchini

This is a smaller recipe so I used a 9 X 9 pan.
Top with a mixture of:
I used maybe 2-3 Tbsp of sugar free chocolate chips to dot the top.
I didn't want to many of chocolate chips since they are sugar free they can mess with your intestines. 
Bake at 350 degrees


I cut the recipe in half put it in a 9X9 pan. My husband didn't think it was sweet enough so I plan on adding a bit more sweetener next time.