Triple Chocolate Zucchini Cake is just as delicious as it sounds. Chocolate, chocolate, chocolate, and zucchini. This is the best way to eat zucchini.
Chocolate Chip Zucchini Chocolate Cake. It’s a mouthful to say, but it’s the absolute best way to use up zucchini. The grated zucchini melts into the cake, making it incredibly moist. The chocolate… well, I’ve tripled it because who can resist? I can’t, and all the chocolate fans in your life won’t be able to, either.
Family recipes are the best, right?! This chocolate bundt cake recipe came from my Aunt Patty, who I am sure got it from my grandma. It is my favorite way to use up zucchini, and I’ve been making it for years.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
The cake is the same as it’s always been, and I just added my favorite frosting and chocolate chips because triple the chocolate seemed the right thing to do. I am sure it will continue to be passed down from generation to generation because it is delicious.
The entire reason I planted zucchini in my garden is to make this triple chocolate cake. You don’t need to wait until summer—zucchini is abundantly available year-round—to make it.
I seriously love zucchini. Whether in bread, pasta, enchiladas, fried, floured, really any way you can prepare it, I love it! But in all honesty, I am a sugar freak, so adding chocolate to one of my favorite vegetables is like a dream come true.
Why Our Family Loves This Recipe
This cake is all about the chocolate, but the real secret is the zucchini. It adds so much moisture—there is no dry cake here—just forkfuls of rich chocolaty goodness.
This Triple Chocolate Zucchini Cake is so easy to make, gorgeous and everyone who has ever tried it loves it.
Ingredients
- Sugar
- Oil
- Eggs
- Vanilla
- Salt
- Baking soda
- Cocoa powder
- Cinnamon
- Baking powder
- Flour
- Milk
- Grated or shredded zucchini
- Butter cut into ½ inch squares
- Semi-sweet chocolate chips
- Light corn syrup or honey
- Mini semi-sweet chocolate chips
How to Make Triple Chocolate zucchini cake
Chocolate Glaze
Combine the cubed butter, chocolate chips, and corn syrup in a double boiler over medium heat. Stir until the mixture is completely melted and well incorporated.
Drizzle the glaze over the cooled cake, and then sprinkle the mini chocolate chips over the top.
You can’t continue the summer and fall seasons without trying this beautiful Triple Chocolate Zucchini Cake, and I know my aunt and grandma would agree.
More Zucchini Recipes
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Triple Chocolate Zucchini Cake
Ingredients
Cake
- 2 cups sugar
- 3/4 cup oil
- 3 eggs
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1.2 cup cocoa powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 2 1/2 cups flour
- 1/2 cup milk
- 2 cups grated or shredded zucchini
Glaze
- 6 tablespoons butter cut into ½ inch squares.
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons light corn syrup or honey
- 1/2 cup mini semi-sweet chocolate chips for topping
Instructions
- Preheat oven to 325°F. Grease the bundt pan and lightly dust with cocoa powder.
- Blend together sugar, oil avanilla, nd eggs in a mixer until combined.
- In a separate bowl, whisk together flour, salt, baking soda, cocoa, cinnamon, and baking powder.
- With the mixer on medium speed, add the flour mixture.
- Then slowly add milk and zucchini. Mix until well combined.
- Pour into prepared bundt pan.
- Bake at 325 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.
Glaze
- In a double boiler over medium heat combine butter, chocolate chips and corn syrup or honey. Stir until completely melted and well incorporated.
- Drizzle glaze over cooled cake. Then sprinkle with mini chocolate chips. Enjoy!
This cake looks absolutely PERFECT Sandra! All I need is a glass of milk!!
That looks like my kind of way to use zucchini! Love the rich chocolate glaze 🙂
This is so pretty! I make a chocolate zucchini cake from my Grandma that I treasure. I love that recipe so much! Our zucchini is ripening now so Soon I’ll be making it! glad you have this lovely cake from your family. It’s just gorgeous!
does it have to be baked in a bundt pan?
April – no you can bake this in a 9×13 just adjust the baking time. I would check your cake at 25 minutes and go from there.
Can i bake in a 9×13 cake dish?
Oh my! I HAVE to make this. Looks amazing!
The directions forgot to include adding in the 2 tsps of vanilla for the zucchini cake. I haf to throw it out!
Thanks for sharing this recipe!
I made cupcakes and everyone loved them! I didn’t tell my children they contained zucchini, neither anyone else believed they did!
I just reduced sugar by half a cup.
When do you add in the vanilla?
Audrey you can add it after you stir in the flour. xo San
Hello, Your recipe is exactly the same as the one I was lucky enough to get from my sister n law, Patty. It caught my eye when I read you received it from your Aunt Patty. Wouldn’t that be crazy if by chance it was the same Patty. I call my sister n law..Papes.
Thank you for sharing, my family loves this recipe!
what a delicious way to sneak in vegetables 🙂
Very pleased with how much chocolate is in this!
I love the way you think (and bake): chocolate, chocolate & chocolate! This is a fab cake! So rich.
So moist and fantastic, love that chocolate cake!
Looks really good! SO excited to try this!
YUM!!! I love this Triple Chocolate Zucchini Cake delicious version!!!
Obsessed with this cake! It’s so chocolatey! Definitely the best way to use zucchini.
This was sooooo good! Thanks for the easy recipe!
Now this is my kind of cake! Did not last long in my house.