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Chocolate Zucchini Cake

Chocolate Zucchini Cake

A moist and delicious chocolate zucchini cake drizzled with chocolate syrup.

Course Dessert
Cuisine American
Keyword chocolate zucchini cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup cocoa powder
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3/4 cup kefir (or buttermilk)
  • 2 cups shredded unpeeled zucchini (3 or 4 small zucchini)
  • 1/3 cup best-quality chocolate syrup


  1. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cocoa. Set aside.

  2. In a large mixing bowl, beat the eggs. Gradually add the sugar, and continue beating while adding the oil. Stir in the flour mixture, 1/3 at a time, alternating with the kefir (or buttermilk). Fold in the zucchini.

  3. Pour the batter into a greased 13x9x2" baking pan. Bake at 350 degrees F. for 50 minutes (or up to 60 if necessary so that when you insert a toothpick it comes out clean). Let the cake cool.

  4. Using a fork or other utensil, poke small holes in the top of the cake, evenly distributed across the surface. Drizzle the chocolate syrup over the cake, making sure to let it run into the holes that you poked in the cake. Serves approximately 12.