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Chocolate Zucchini Cake

With Mazola® Vegetable Oil

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12 to 15 Servings

Total Time Icon


3 Hours 10 Minutes

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  • As needed, cooking spray
  • 2-1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1-1/2 teaspoons Fleischmann’s® Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 6 tablespoons Mazola® Vegetable Oil
  • 6 tablespoons butter OR margarine
  • 1-2/3 cups sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 medium zucchini, shredded
  • 3/4 cup chopped walnuts (optional)
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray. 
  2. Combine flour, cocoa, baking powder, soda, salt, cinnamon and cloves in a medium bowl; set aside. 
  3. Beat oil, butter and sugar until smooth in a large bowl with mixer at medium speed. Add eggs, buttermilk and vanilla; blend well. Blend in flour mixture; fold in zucchini and walnuts, if desired. 
  4. Spread batter in prepared pan; sprinkle chocolate chips evenly over top. 
  5. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Delicious served with a scoop of vanilla ice cream.