Got an abundance of summer zucchini? Transform those garden giants into a decadent dessert with this beloved Chocolate Zucchini Cake recipe from Jayne at The Greensted!
This moist, rich cake is the perfect way to use up your zucchini harvest while creating a treat the whole family will love. The secret? Fresh shredded zucchini adds incredible moisture without any vegetable taste – just pure chocolate indulgence!
Why This Recipe Works
- Uses 2 cups of zucchini – perfect for those oversized garden surprises
- Incredibly moist thanks to the combination of oil, margarine, and zucchini
- Kid-approved – they’ll never know there are vegetables in their dessert
- Flexible baking options – make it as a sheet cake or layer cake
Baking Tips from Jayne:
Try drizzling with icing and decorating with maraschino cherries when cool
Don’t skip the sour milk and soda combination – it creates the perfect texture
Optional chocolate chips on top add extra indulgence
All ingredients for this summer favorite are available at The Greensted in downtown Zumbrota! Pick up fresh local zucchini along with your baking essentials.
Ingredients
- 1/2 cup butter
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour milk
- 2 cups zucchini shredded
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp cloves
- 1 tsp salt
- 1 cup chocolate chips (optional)
Instructions
- Cream together the margarine, oil, and sugar. Add eggs and vanilla. Mix well.
- Add sour milk and soda, which have been mixed together.
- Stir in zucchini.
- Sift all the dry ingredients together and stir in.
- Pour into 9 x 13 pan or 2—8 inch round pans. Sprinkle some chocolate chips on top if desired.
- Bake at 350° for 30 minutes. When cool, you can drizzle icing on top and decorate with maraschino cherries.