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Double Chocolate Zucchini Cake

Niky @ The House on Silverado
A double dose of chocolate adds to the richness of this cake, while the zucchini makes it moist and dense. If you're a chocolate lover, this cake is for you!
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 slices


For the Cake:

  • 1 cup sugar
  • ½ cup brown sugar packed
  • ¾ cup butter softened
  • 3 large eggs
  • 2 tsps vanilla extract
  • ½ cup buttermilk* see note below about substitution
  • 3 cups zucchini shredded
  • cup flour
  • ½ cup cocoa powder I used dark, but you can use regular if you choose
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup mini chocolate chips

For the Frosting:

  • cups chocolate chips I used a mixture of semi-sweet and espresso flavored
  • 1/2 cup heavy cream can use half/half or whole milk if that's what you have on hand
  • 2 tbsp mini chocolate chips for garnish



  • Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. 
  • Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
  • Whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients alternately with the buttermilk until everything is incorporated. Mix in the zucchini and chocolate chips by hand, or on low speed of mixer.
  • Pour batter into prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven, and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.


  • Place the chocolate chips and heavy cream or milk in a medium-sized pot. Heat on low, stirring until melted and creamy.
  • Let frosting cool just slightly, then spoon over the top of the cake, allowing it to drizzle down the sides and into the middle. Sprinkle the top with mini chocolate chips.
  • This cake is delicious served warm, or room temp.
  • Can be stored in a tightly sealed container on the countertop for a couple of days, but should be moved to fridge for a few more days of storage. Microwave for a few seconds to warm when chilled.


*If you do not have buttermilk on hand, pour 1 1/2 teaspoons lemon juice or white vinegar in a measuring cup, then add milk until it reaches the 1/2 cup mark. 
The acidic milk combined with baking soda in a recipe helps add a lightness and tenderness to baked treats.  
Keyword zucchini
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