Chocolate Zucchini Cake

The same neighbor who blessed us with the Peanut Butter Crunch Cake arrived at a Christmas party with this Pennsylvania treat. Or Southern favorite. It seems to have started a fued between us, but zucchini grows just about every where and we all seem to find crazier and crazier things to do with it.

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Chocolate Zucchini Cake

2 cups shredded Zucchini 3 Cups Flour

2 tsp Baking Soda 1 ½ tsp Salt

2/3 Cup Butter Milk 1 Cup Unsweetened Cocoa Powder

2 ½ Cup Sugar 1 Cup Oil

2 tsp Vanilla 4 eggs

¾ Cup Chocolate Chips



Squeeze and discard liquid from Zucchini. If really wet, wrap in paper towels to remove moisture. In separate bowl, combine

2 ¾ Cup of Flour, Soda and Salt. Set aside. Use remaining ¼ Cup of flour to combine with shredded Zucchini. Also set this aside.



Mix sugar, oil, and vanilla. Add eggs. Beat until smooth. Add coca and milk. At low speed, add flour and zucchini/flour mixture to batter.

Stir in chocolate chips. Divide batter between two 9 in round greased and floured pans. Bake at 350 degrees for 50 – 60 minutes.

Cool 15 minutes in pans, then remove from pans to cool completely. Frost with frosting of your choice.



Note: This bakes to fill the found pans. Cake is also very moist and heavy.


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Cream cheese icing is perfect, or top with chocolate chips and caramel bits. Or chocolate sauce, which looks really pretty if you use this for a bundt.