Zucchini Chocolate Cake

Zucchini Chocolate Cake

Recipe by Barbara Bach


Prep time


Cooking time




  • 2 1/2 Cups of Flour

  • 1 3/4 Cups of Sugar

  • 1 Stick of Butter (softened)

  • 1/2 Cup of Vegetable Oil

  • 2 Large Eggs

  • 1/2 Cup of Sour Milk (add 1 tsp. vinegar to sweet milk)

  • 6 TBLS of Hershey’s Cocoa

  • 2 Teaspoons of Vanilla

  • 1 Teaspoon of Soda

  • 1/2 Teaspoon of Baking Powder

  • 1/2 Teaspoon of Salt

  • 2 Cups of Grated Zucchini (drained and use paper towel to soak up moisture)

  • 1/2 of 12 oz Package of Semi-Sweet or Dark Chocolate Chips (Nestle Toll House Dark Chocolate Morsels are only 10 oz so I added the whole package)


  • Cream butter, oil, and sugar
  • Add eggs and beat until fluffy; then add vanilla
  • Mix in the grated zucchini
  • In a separate bowl stir together all dry ingredients
  • Add dry ingredients gradually to creamed mixture alternately with sour milk and mix well
  • Spray a 9 X 13 pan with Olive Oil then pour batter and smooth evenly
  • Stir in chocolate chips evenly into the batter
  • Bake @ 325 degrees for 40-45 minutes. Test with toothpick till comes out clean
  • Top each piece with whipped cream before serving


  • Adapted from Maxine Bach, my mother’s-in-law recipe

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