Double Chocolate Zucchini Cake

Name: Double Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 15 servings
Ingredients: 2 ½ cups all-purpose flour; 4 tablespoons natural unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ¼ cup unsalted butter; ½ cup vegetable oil; 1 ¾ cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 2 cups zucchini; ½ cup semi-sweet chocolate chips

Cocoa and semisweet chocolate chips make this tender zucchini cake chocolate in two delicious ways. Finely grated zucchini disappears into the moist crumb, leaving a generous pan of easy-to-share slices.

By Betty Lou Gardner1 hr 30 minUpdated 2026-08-25

This old-fashioned Double Chocolate Zucchini Cake combines cocoa in the batter with semisweet chocolate chips for an easy 9x13-inch dessert that stays remarkably tender. The zucchini melts right into the soft crumb, and the chocolate flavor settles in even more by the next afternoon.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I only blot the zucchini if it seems especially wet because I don’t want to squeeze out all the moisture that keeps the cake tender. Sometimes I add a pinch of cinnamon when the weather turns cooler, and I think the chocolate settles in even better by the next afternoon.